Roast Leg of Lamb with Ballymaloe Mint Jelly



1 Leg of lamb
4-5 Garlic cloves
2 Sprigs of rosemary
Salt and freshly ground pepper
Roux (optional)
Ballymaloe Mint Jelly


Preheat the oven to 180C/350F/Gas 4.
Choose a good leg of lamb with a thin layer of fat. With the point of a sharp knife or skewer, make deep holes all over the lamb, about 2.5cm (1 inch) apart. It’s a good idea not to do this on the underside of the joint, in case somebody insists on eating their portion unflavoured. Divide the rosemary sprigs into tufts of rosemary into each hole in the lamb. Cover and refrigerate for 1-2 hours if you have time. Sprinkle the joint with salt and pepper and put into a roasting tin in the oven. Cook for a good 1 hour more for rare lamb, 1½ for medium and 1¾ hours for well done. Remove the joint to a serving dish and allow it to rest while you make the gravy. Serve with Ballymaloe Mint Jelly and enjoy!

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