Ingredients for Lemon Scented Lamb
- Leg Of Lamb
- Lemon
- Fresh Garlic
- Sea Salt
- Fresh Ground Pepper
- Plain Flour
- Chicken Stock
- Diced Tomatoes
- 2 tablespoons mint jelly
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How to Make Lemon Scented Lamb
- Preheat oven to 220°C fan-forced (240°C conventional).
- Place a 1.5kg leg of lamb in a large roasting tray. Using a sharp knife, cut small, deep slits all over the lamb.
- Stud the lamb with 1 lemon, thinly sliced, and 4 cloves garlic, thinly sliced. Lightly dust the lamb with 2 tablespoons of all-purpose flour and season generously with salt and pepper. Drizzle with 2 tablespoons of olive oil.
- Pour 1 cup of lamb stock into the roasting tray. Roast for 20 minutes.
- Reduce oven temperature to 180°C fan-forced (200°C conventional). Continue roasting for 50-60 minutes for pink, rare lamb. For medium, roast for an additional 20-30 minutes. For well-done, roast for a further 20-30 minutes, basting and adding more stock (as needed) every 15 minutes.
- Remove the lamb from the oven and let it rest for 10 minutes before carving.
- While the lamb rests, degrease the roasting tray. Add 1 heaped tablespoon of all-purpose flour and cook over medium heat, stirring constantly.
- Add 1 (400g) can of chopped tomatoes, 1 cup of lamb stock, and 2 tablespoons of mint jelly.
- Stir well and simmer until the sauce has reduced to a gravy consistency (about 5-7 minutes). Strain the sauce through a fine-mesh sieve.
- Carve the lamb and arrange on plates. Spoon the gravy generously over the lamb and serve.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
23g
Fat
166g
Carbs
3g
