Ingredients
- 1 leg of lamb, approx 2kg
- 4 cloves of garlic
- 2 sprigs rosemary
- 5 sprigs thyme
- 6 mint leaves
- Zest of 1 lemon
- Drizzle of rapeseed oil
- Fresh ground black pepper
- Pinch of Salt
- Tablespoon of tomato puree
- For resting leg of lamb on:
- 2 potatoes peeled
- 2 onions peeled and halved
- 2 carrots peeled and halved
Method
- Preheat the oven to 170C.
- Using a pestle and mortar or blender crush the peeled garlic with the thyme, mint, rosemary, salt and black pepper. Add a drizzle of oil and lemon zest.
- Rub the mixture over the whole surface of the lamb. Lay the potatoes, onion and carrots on base of a roasting dish and rest the lamb on the vegetables.
- Roast in thy oven for 2 hours, or until cooked to your liking.
- When cooked, remove the lamb to a tray to rest for at least 15 minutes before carving.
- Return the roasting dish to the heat add in a splash of red wine and using a wooden spoon stir removing everything from the tray into the liquid while breaking up the vegetables allowing them to thicken the gravy. Add 250ml of boiling water.
- Add a tablespoon of tomato puree and allow simmering for 10 minutes. This is your gravy that just needs strained and poured over the freshly carved lamb.
Brian's Tip: Any leftover lamb; slice and fill some naan breads with mint yoghurt dip for evening snacks.
