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Marinated easy-carve lamb
Marinated easy-carve lamb
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Prep Time:
600 minutes
Cook Time:
40 minutes
Total Time:
640 minutes
Perfect your lamb roast with this simple recipe.
Ingredients:
  • 4 garlic cloves, crushed
  • 40.00 ml rosemary leaves, chopped
  • 247.50 gm red wine
  • 196.88 gm soy sauce
  • 1 small bunch mint, chopped
  • 1kg easy-carve leg lamb
  • 100g unsalted butter, chopped
  • 187.50 ml redcurrant jelly
  • 65.00 gm tomato sauce
  • 1 orange, rind finely grated
  • Roast potatoes, to serve
  • Salad leaves, to serve
Instructions:
  • Combine garlic, rosemary, wine, soy sauce, and half of the mint in a bowl and mix well. Remove the string and bone from the lamb. Unroll the lamb and place it flat in a large baking dish. Pour the marinade over the lamb, ensuring it is evenly coated. Cover and refrigerate overnight.
  • Preheat the oven to 220°C. Remove marinade from the lamb, then roast in the hot oven for 10 minutes. Lower the oven temperature to 200°C and continue roasting for 30-35 minutes for medium doneness. Rest the lamb, covered with foil, for 15 minutes after removing from the oven.
  • Combine butter, jelly, tomato sauce, orange rind, and the rest of the mint in a saucepan over medium heat. Stir occasionally and cook for 8 to 10 minutes until the sauce boils and slightly thickens.
  • Place beautifully sliced lamb on plates, generously drizzle with sauce, and serve alongside crispy roast potatoes and fresh salad leaves.

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