Sufficient for 4-6 persons
Seasonable from April to June
Ingredients:
Preheat the oven to 230C/450F/Gas Mark 8
Place a roasting tray in the oven. While the tray is heating, rub the leg with olive oil and rock salt. Place the lamb on sprigs of rosemary. This will gently perfume the meat without being intrusive.
Allow 12 minutes per lb for rare, 15 minutes for medium. Let the meat rest for 20-30 minutes in a warm place before carving. Serve with our mint jelly/sauce or our Cumberland sauce.
Home made mint sauce:
Pick and chop the mint with the sugar. Finely chop the shallot. Mix all the ingredients together. Leave for a few hours before serving.
