Check out this delicious roast leg of lamb with Ballymaloe mint jelly butter recipe.
Ingredients
1 Leg of lamb
4-5 Garlic cloves
2 Sprigs of rosemary
Salt and freshly ground pepper
300 ml stock
For Ballymaloe Butter:
100g butter
50g Ballymaloe mint jelly
1 tsp lemon juice
1 tsp Dijon mustard
Method
1. Choose a good leg of lamb with a thin layer of fat. With the point of a sharp knife or skewer, make deep holes all over the lamb, about 2.5cm (1 inch) apart. It’s a good idea not to do this on the underside of the joint, in case somebody insists on eating their portion unflavoured. Divide the rosemary sprigs into tufts of rosemary into each hole in the lamb. Cover and refrigerate for 1-2 hours if you have time.
2. Preheat the oven to 200C/400F/Gas 6.
3. Sprinkle the joint with salt and pepper and put into a roasting tin in the oven. Reduce the heat to 180C/350F/Gas 4 after 20 minutes. Cook for 1 hour for rare lamb, 1½ for medium and 1¾ hours for well done.
4. To make the Ballymaloe Butter allow the butter to soften slightly, add the Ballymaloe mint jelly, Dijon mustard and lemon juice and mix together well. Scoop the mix into the centre of a piece of parchment paper and form a sausage shape. Wrap tightly and refrigerate
5. Remove the joint to a serving dish and allow it to rest while you make the gravy. Spoon the fat off the roasting tray. Pour the stock into the remaining cooking juices in the tin. (Fat is a yellowish colour & cooking juices are brown). Boil for a few minutes, stirring & scraping the pan well. Strain into a gravy boat. Serve the lamb with the gravy & slices of Ballymaloe mint butter.
