Minted Roast Lamb

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 2 medium yellow onions, chopped coarsely
• 2 cups loosely packed fresh mint leaves
• 2 tablespoons lime juice
• 1 teaspoon finely grated lime rind
• 2 fresh green chili peppers, seeded (i used capsicums or bell peppers)
• 1 tablespoon allspice, crushed
• 2 kg leg of lamb
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 70 g honey (1/4 cup)
• 125 ml lamb stock (i used chicken stock)

Recipe

• 1 blend or process (i lightly processed) onion, mint, rind, peppers and allspice until smooth.
• 2 using a sharp knife, make 20- 30 mm deep slits all over lamb; poke as much of mixture into slits as possible and spread remaining mixture over lamb (looks messy but is worth it).
• 3 preheat oven to moderately low- 180°c/360°f.
• 4 place lamb in baking dish, fat side up and sprinkle salt over lamb.
• 5 roast lamb, uncovered, in moderately slow oven (180°c) for 1 hour 40 minutes, basting frequently.
• 6 then remove lamb from dish and set aside in warm place.
• 7 skim of any excess fat from pan juices in baking dish and discard.
• 8 add soy sauce, honey and stock, and stir into pan juices.
• 9 then pour stock mixture into small saucepan and bring to boil, uncovered, until sauce has reduced by half.