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- Prep time:
- 10 min
- Cook time:
- 3 hrs
Add a touch of class to your roast lamb with a slug of sloe gin and freshly chopped mint
Method1. Preheat the oven to 160C/140C fan/gas 3. Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut the meat bands or butcher’s string. Season with salt and black pepper then stuff the mint into the slits.
2. Put the onions into the base of a large non-stick roasting tin and rest the joint on top. Drizzle with the olive oil then add the sloe gin or grape juice. Cover with foil and cook in the oven for 2½-3 hours, basting occasionally.
3. During the last 30 minutes of the cooking time, remove the foil to allow the joint to brown. Once cooked, transfer the lamb to a warm plate, cover and allow to rest for 10 minutes.
4. Meanwhile, remove any excess oil from the juices in the roasting tin, strain and serve with the lamb, seasonal vegetables and roast potatoes.
As part of National Butcher’s Week, the Meat Trades Journal has set up a butchers listing service www.findabutcher.co.uk where consumers can find their nearest butcher.
- 1x1.3 kg leg of lamb, or carvery shoulder of lamb
- 2 tbsp freshly chopped mint
- 2 large red onions, quartered
- 1 tbsp olive oil
- 150 ml sloe gin, or purple grape juice
Tips and suggestions
- For a more informal dinner, serve the joint with the meat juices and a selection of breads and salads.
Want to know the best way to carve a leg of lamb? Watch our expert video