Honey minted leg of lamb
https://www.coop.co.uk/recipes/honey-minted-leg-of-lamb
Serve with fresh seasonal greens for a beautiful dish that celebrates spring
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Feeds
6
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Ready in
2 hours
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 8g
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Ingredients
- 1 Co-op British leg of lamb (about 1.8kg)
- 1 bunch fresh mint, leaves only
- 2 tbsp Co-op clear honey
- 2 tbsp cider vinegar
- 2 cloves garlic, crushed
- 1 tsp dried rosemary
- 2 tsp sunflower oil
- Freshly ground black pepper
- 600g spring greens
Method
- Remove the lamb from the fridge 30 mins before you’re ready to cook it
- Preheat the oven to 190°C/fan 170°C /Gas 5
- Finely chop the mint leaves and put in a bowl with 2 tbsp boiling water
- Stir in the honey and vinegar, and set aside
- Mix the garlic with the rosemary and sunflower oil, then make 12 short, deep cuts in the skin of the lamb with a knife
- Press the garlic and rosemary mixture into the cuts, place the lamb in a roasting tin, and season with black pepper
- Roast for 1 hr 55 mins for pink meat, or 2 hrs 20 mins for well done, basting with the meat juices every 20-30 mins
- When cooked to your liking, remove from the oven, cover loosely with a piece of tin foil and leave to rest for 15 mins
- While the lamb is resting, cover the bottom of a pan with water and heat until simmering
- Add the spring greens, put the lid on and steam for 5 mins until just tender
- Carve the lamb, then serve with the spring greens, and the mint sauce spooned over
