1 leg of lamb approx 2kgs
1/2 cup fresh chopped mint
1/2 cup of fresh chopped basil
1 knob of butter melted
Splash of oil
1 heaped teaspoon of garlic chopped
Handful of dried cranberries
Salt and freshly ground pepper to taste
Gravox to thicken the gravy
1/2 cup water plus chicken stock
Pre heat oven to 180 degrees. Rub the lamb with the butter, oil, basil, garlic and season well with salt and pepper.
Place in an oven bag and seal. Poke a few small holes in the bag and place on a tray and slow roast in the oven for 3 hours.
Remove lamb from the oven and place the juices in a pot. Heat the the oven to 250, and return the lamb for 10mins. Remove and let the lamb rest while making the gravy.
Using the pan juices, add 1/2 cup water and a teaspoon of chicken stock and a dash of Gravox to thicken the mix. Add the fresh mint and some cranberries. Season if necessary.
Carve the lamb and serve with the gravy and some favourite roast vegetables.
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