1 mini roast per person (2 in each tray)
½ cup fresh chopped mint
½ 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 (or flour)
1 teaspoon chicken stock
1 cup water plus extra
Pre heat the oven to 200 degrees. Rub the lamb with the butter, oil, basil, garlic and season well with salt and pepper.
Roast in the oven for 1 hour.
Remove the lamb; drain the pan juices into a pot and let the lamb rest, covered in foil, while making the gravy.
Add 1 cup of water to the pan juices and bring to a simmer. Add a teaspoon of chicken stock, a dash of gravox (or flour) mixed with a bit of water into a paste, to the mix. Whisk constantly. Add the fresh mint and cranberries. Season with salt and pepper if necessary.
Carve the lamb and serve with the gravy and some favourite roast vegetables.
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