Dish of the Month

Anne Adams

Lamb with Lemon Marmalade
Serves 4-6

Ingredients.
1.3kg/3lb lamb leg or shoulder joint
Salt and freshly milled black pepper
Zest of 1 lemon

2 large garlic cloves, peeled and sliced lengthways
2 large sprigs fresh rosemary leaves

15ml/1tbsp olive oil
45ml/3tbsp lemon marmalade, melted

Method

1. Preheat the oven to Gas mark 4-5, 180-190ºC, 350-375ºF.
2. Place the joint on a chopping board and make several slits on both sides. Season. In a small bowl mix together the lemon zest, garlic, rosemary leaves and oil.
3. Stuff the mixture into the slits, brush with any of the remaining mixture, place the joint on a metal rack in a large non-stick roasting tin and cover with foil. Remove the foil 40 minutes before the end of the cooking time, which should be 20 minutes per pound weight and 20 minutes over.
4. 10-15 minutes before the end of the cooking time glaze the joint with the lemon marmalade. Serve with roast potatoes, vegetables and a good gravy.

To prepare fresh mint sauce, you need the following ingredients:

1x30g pack fresh mint leaves, stalks removed
60ml/tbsp light muscovado sugar
150ml/¼ pint boiling water
150ml/pint white wine vinegar

Pound the mint leaves and sugar in a mortar and pestle to a rough paste, or blend to a paste in a food processor or blender. Add the boiling water and leave to infuse for 5-10 minutes.