A traditional lamb dish with a hint of fresh mint flavour – try serving with seasonal veg and your choice of potatoes.
- 2.25kg leg of lamb
- 60-70g Tongmaster fresh garden mint glaze
- 2 onions, sliced in half horizontally
- 1 whole garlic head, sliced in half horizontally
- 750ml beef stock (or vegetable)
- 500ml water
- Preheat oven to 170°C/150°C fan and place the garlic and onion in a deep metal roasting pan, you can also add fresh herbs to the pan such as rosemary, thyme or fresh mint.
- Sprinkle the glaze generously over the lamb and massage in until entirely covered, season lightly with salt and pepper and rest on top of the vegetables in the pan.
- Pour the stock and water into the pan around the lamb – it will sink into the stock during cooking.
- Cover with foil and cook for 4.5 hours.
- Remove from the oven and remove foil. Flip the lamb over in the pan and test that the meat is tender, if not, re-cover and return to oven for a further 15-30 minutes, checking regularly.
- Return uncovered lamb to the oven for a further 45 minutes or until well browned.
- Remove the lamb when browned and spoon the juices over before carving and/or serving.
Gravy using lamb juices:
- Use a large spoon to skim fat from the surface off the liquid in the pan then transfer liquid to a pan and place on the stove on a medium-high heat.
- When the liquid begins to bubble, add 50g plain flour, using a whisk to mix it in.
- It will begin to look thick and gloopy, when this happens, gradually add 250ml water, stirring continuously until it becomes a gravy like consistency.
- Add salt and pepper to taste and serve in a jug.