Number of servings : 6
Prep time: 15 minutes
Cooking time: 55 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 boneless leg of lamb, about 1 kg, trimmed of visible fat
2 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1⁄2 teaspoon pepper
1 large lemon, halved
⅔ cup dry white wine or reduced-salt chicken stock
⅔ cup mint jelly
2 tablespoons freshly squeezed lemon juice
1⁄4 cup chopped fresh mint
- Preheat the oven to 200°C. Lightly coat a roasting pan with nonstick cooking spray. To make the mint sauce, combine the mint jelly, lemon juice and fresh mint in a small saucepan. Stir constantly over medium heat until the jelly melts, about 5 minutes. Remove from the heat and set aside.
- Meanwhile, cut the lamb horizontally three-quarters through with a sharp knife. Open and spread flat like a book. Place the meat between two pieces of plastic wrap and pound with a meat mallet or rolling pin to about 2 cm thick.
- Brush about 2 tablespoons mint sauce on the lamb, and then sprinkle with the garlic, rosemary and pepper. Squeeze the juice from one lemon half over the lamb. Roll up the lamb from one wide side. Tie with kitchen string, in both directions. Transfer to a pan, seam side down. Squeeze the remaining lemon half over the lamb and pour on the wine or stock.
- Roast for about 50 minutes, or until done to your taste. Let the meat stand for 10 minutes before slicing. Reheat the remaining sauce. Remove the strings from the lamb and cut the lamb into 1 cm slices. Serve with the mint sauce.