Lamb Roast with Rosemary & thyme

Ingredients

• 1.2kg leg of lamb, trimmed
• 3 garlic cloves, peeled, thinly sliced
• 2 sprigs rosemary
• 2 sprigs thyme
• Olive oil, for greasing
• Salt & freshly ground black pepper

FRESH MINT SAUCE

• ¼ cup caster sugar
• 2 cups fresh mint leaves, chopped
• 1 cup malt vinegar

Method

1. Using the ‘Bake’ function, preheat the oven for 10 minutes at 220˚C.
2. Make small slits in the surface of the lamb and insert pieces of garlic, rosemary and thyme. Place into the lightly greased baking pan. Brush the lamb with olive oil and season with salt and pepper. Place into oven.
3. Reduce temperature to 190˚C. Roast for 1 ¼ hours for medium or 1 ¾ hours for well done. Baste occasionally with pan juices.
4. Remove the lamb, cover loosely with foil and allow to rest for 15 minutes before carving.
5. For the mint sauce, combine sugar, mint leaves and vinegar in a screw top jar. Shake well to combine. Allow to stand for 20 minutes.
6. Serve the roast leg of lamb with mint sauce and roast vegetables.

Tip: For quicker results, remove the bone, roll lamb, truss with wetted kitchen string and roast for 1 hour for medium or 1 ½ hours for well-done.