Rustic Roast Leg of Lamb
Treat yourself to roast lamb! A small leg serves six, plus it’s extra lean and surprisingly low in fat. Leg of lamb deserves the crowning jewel of a fresh double mint sauce that can be prepared in minutes, yet tastes as if it took a lot of effort.
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- 1 boneless leg of lamb about 1 kg, trimmed of visible fat
- 2 garlic cloves chopped
- 1 tbsp fresh rosemary chopped
- 1/2 tsp pepper
- 1 large lemon halved
- 2/3 cup dry white wine or reduced-salt chicken stock
- Mint Sauce
- 2/3 cup mint jelly
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup fresh mint chopped
- Preheat the oven to 400°F (200°C). Lightly coat a roasting pan with nonstick cooking spray. To make the double 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 leg of 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 double 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 leg of lamb with the double mint sauce.
Per serving: 289 calories, 34 g protein, 13 g total fat, 7 g saturated fat, 118 mg cholesterol, 8 g total carbohydrate, 8 g sugars, 0.4 g fibre, 95 mg sodium
The lamb in this dish serves up excellent amounts of vitamin B12, which is needed to make red blood cells and build nerve fibres. It’s also an excellent source of the B vitamin niacin, which is needed for the release of energy from food.