MINTED ROAST LAMB AND VEGETABLES
SERVES: 8-10
PREP + COOKING TIME: 2 hours 30 minutes (+ standing time)
INGREDIENTS
▶ 2 1/2kg full leg of lamb
▶ 2 T Dijon mustard
▶ 2 cloves garlic, crushed
▶ 2 tsps sea salt flakes
▶ 2 bunches carrots, scrubbed
▶ 40g butter, chopped
▶ 1/4 cup (180g) mint jelly
▶ 3 bunches (500g) asparagus
▶ 1 T honey
METHOD
1. Stand lamb at room temperature for 30 minutes. Preheat the oven to 180°C (160°C in a fan oven).
2. Rub lamb all over with a mixture of the mustard, garlic and salt. Season with freshly ground black pepper. Place lamb on a wire rack in a medium baking dish. Add 2 cups (500ml) of water to the dish. Roast lamb for 1 hour 30 minutes
. 3. Meanwhile, trim carrots, leaving some of the tops on. Place carrots on a large oven tray and dot with half the butter. Roast on a separate shelf for about 30 minutes or until tender.
4. Microwave half the mint jelly in a small microwave-safe bowl for about 20 seconds or until melted. Brush lamb with mint jelly. Roast lamb for a further 40 minutes for medium cooked, brushing again with jelly halfway through, or until done as desired. Cover the lamb loosely with foil. Stand for 15 minutes. Meanwhile, place asparagus on an oven tray, dot with remaining butter, and season. Roast for 10 minutes or until just tender.
5. Drizzle carrots with honey, and toss. Slice lamb. Serve with remaining mint jelly and vegetables. Not suitable for
