Serves 4
2 garlic cloves, crushed
Handful of mint leaves
1 tbsp mint jelly, plus extra, to serve
2 tbsp rosemary leaves
Sea salt and cracked black pepper
1 x 1.5kg lamb leg, part boned
700g new potatoes
1 tbsp olive oil
12 baby carrots, peeled
20g butter
1 tsp honey
1 Preheat the oven to 200C/Gas 6. Place the garlic, mint leaves, jelly, rosemary, salt and pepper in a food processor and process until a paste forms. Place the mint mixture down the centre of the lamb, roll to enclose, and tie with kitchen string to secure.
2 Place the lamb and potatoes on a large baking tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for 45-50 minutes for medium rare or until cooked to your liking.
3 While the lamb is roasting, cook the carrots in salted, boiling water for 3-4 minutes or until just tender. Drain, return the pan to a medium heat and add the butter and honey. Cook for 1 minute or until tender. Serve the lamb with the potatoes, carrots and extra mint jelly.
For grown-ups
Sprinkle the cooked lamb with chopped flat-leaf parsley and lemon zest.
Donna Hay’s recipes extracted from donna hay magazine for iPad app. Enjoy a 30-day free trial when you subscribe for a year. Download from the App Store here