Easter is on it's way and as part of our Make The Most Of Your Kitchen series with Dean Edwards we are brining you this fantastic recipe for roast lamb with home made mint-sauce. Perfect for that Easter Sunday lunch.
Easter Lamb (serves 4)
Leg of lamb approx. 2kg in weight
Marinade:
1 bulb of garlic
Small bunch fresh rosemary
5 anchovy fillets
30ml olive oil
Mint Sauce:
1 small red onion
1 clove garlic minced
Bunch fresh mint chopped
Handful fresh parsley chopped
50ml red wine vinegar
20ml olive oil
1 tsp. sugar
Salt to taste
Method:
1: Finely chop all of the marinade ingredients until fine then pop into a bowl, add the olive oil and a pinch of salt, stir well to combine.
2: Using a small sharp knife poke lots of holes into the lamb, rub the marinade into these holes and all over the lamb, place into a baking tray and sitting on top of a trivet of vegetables. season with salt and pepper, then place into a preheated oven set at 230c for 20 minutes then lower the temperature to 180c and roast for a further hour for slightly pink meat, remove from the oven and rest under foil for 20-30 minutes.
3: To make the mint sauce, combine the onion, garlic, herbs, vinegar, oil and sugar in a small bowl, season with salt and leave to stand for at least 30 minutes before serving.