Tasty, healthy roast for the whole family with twice the flavour
- 1 boneless leg of lamb, about 1kg, trimmed of all visible fat
- 2 garlic cloves, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon pepper
- 1 large lemon, halved
- 2/3 cup chicken stock
Ingredients for mint sauce
- 2/3 cup of mint jelly
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup fresh mint, chopped
- Preheat oven to 200 C. lightly coat a roasting pan with non-stick cooking spray. To make the double mint sauce, combine the mint jelly, lemon juice and fresh mint in a small saucepan. Stir constantly over medium heat until the jelly melts, about 5 minutes. Remove from heat and set aside.
- Meanwhile, cut the leg of lamb horizontally three-quarters through with a sharp knife. Open and spread flat like a book. Place the meat between two piece of plastic wrap and pound the meat with a mallet or a rolling pin to about 2cm thick.
- Brush about 2 tablespoon double mint sauce on the lamb, then sprinkle garlic, rosemary and pepper. Squeeze the juice from one lemon half over the lamb. Roll up the lamb from one wide side. Tie with kitchen string, in both directions. Transfer to pan, seam side down. Squeeze the remaining lemon half over the lamb and pour on the stock.
- Roast for about 50 minutes, or until done to your taste. Let the meat stand for 10 minutes before slicing. Reheat the remaining sauce. Remove the strings from the lamb and cut the lamb into 1 cm slices. Serve lamb with double mint sauce.