 Minted
Lamb Roast
The traditional Kiwi Roast, gorgeous lamb, fresh
herbs and spices with a drizzle of Mrs Thomas's
Mint Syrup. Divine!
Serves 4-6
INGREDIENTS
- 650g large baking potatoes, peeled
- A handful of fresh thyme, rosemary or marjoram
- 4 garlic cloves, peeled and sliced
- 3-4 Tbsp extra virgin olive oil or Prenzel
Rosemary Infused Rice Bran Oil
- 1 leg of lamb about 2-2.2 kg
- 200ml lamb stock or water
- Freshly ground sea salt and black pepper
- Mrs
Thomas’s Mint Syrup
METHOD
Preheat oven to 220°C.
Cut potatoes into 5mm slices. Arrange them in
overlapping lines or circles in a roasting tin
or ovenproof dish.
Put half the herb sprigs into the centre of the
potato. Strip the leaves from the rest, put in
a mortar with the garlic and pound to a pulp.
Add a tablespoon of the olive oil and mix again.
Rub this mixture all over the lamb, then put the
joint on top of the potatoes. Pour over the remaining
oil mixed with the stock or water. Roast, uncovered
for 30 minutes. Reduce the temperature to 160°C
Gas 3 and continue to cook for another hour, or
until lamb is golden outside and pink at the bone.
Let rest for 10mins, slice the lamb thickly,
drizzle a generous serving of Mrs Thomas’s
Mint Syrup over the top then serve with the potatoes
and your favourite vegetables.
|
