Spring Minted leg of Welsh Lamb

preparation 25
cook time Medium – 25 minutes per 450g plus 25 minutes, Well done – 30 minutes per 450g, plus 30 minutes
Serves 8

Ingredients Method

1 leg of Welsh Lamb
30ml oil
2 small onions, sliced
Salt and pepper
2 large handfuls of fresh mint leaves, roughly torn
90ml white wine vinegar
30ml brown sugar
For the mint sauce
1 Large handful fresh mint leaves, roughly chopped
90ml white wine vinegar
15ml brown sugar

Weigh the Welsh Lamb joint and calculate the cooking time. Place the Welsh Lamb on a board and make several slits into the joint.

Line a large roasting tin with foil. Place the oil, onions, seasoning, mint, vinegar and brown sugar into the roasting pan, add the Welsh Lamb and roll around to coat thoroughly. Roughly squash some of the onions, mint and sugar into some of the slits – leave to marinate for 2 hours, covered and in the fridge.

Remove from fridge, spoon over any marinade juices, scrunch the foil very loosely around the bottom of the joint and cook for the calculated cooking time. Baste the Welsh Lamb joint a couple of times during cooking. Mix all the ingredients together for the mint sauce and allow to stand at room temperature for about 20 minutes to infuse flavours.

Remove joint from oven and allow to stand for about 15-20 minutes before carving. Serve on a bed of steamed spring vegetables, and spoon over the cooking juices.

Ingredients

1 leg of Welsh Lamb

30ml oil

2 small onions, sliced

Salt and pepper

2 large handfuls of fresh mint leaves, roughly torn

90ml white wine vinegar

30ml brown sugar

For the mint sauce

1 Large handful fresh mint leaves, roughly chopped

90ml white wine vinegar

15ml brown sugar

Method

Weigh the Welsh Lamb joint and calculate the cooking time. Place the Welsh Lamb on a board and make several slits into the joint.

Remove joint from oven and allow to stand for about 15-20 minutes before carving. Serve on a bed of steamed spring vegetables, and spoon over the cooking juices.