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Rosemary-Studded Leg of Lamb

Rosemary-Studded Leg of Lamb recipe, brought to you by MiNDFOOD.

Rosemary-Studded Leg of Lamb

It’s time to bring back the traditional family roast dinner. This rosemary-Studded lamb is the perfect way to do it. Serve with peas, creamy mash and delicious gravy.

Serves 8

3/4 cup redcurrant jelly

¼ cup chicken stock

1 tbsp dried mint

1.5kg easy-carve leg of lamb

1 bunch rosemary

(approximately 6 sprigs)

2 heads garlic, halved

¼ cup olive oil

1 Preheat oven to 220°C. Place jelly, stock, and mint into a small saucepan and cook over medium heat for 2-3 minutes, or until jelly melts.

2 Cut slashes in lamb and stuff with rosemary sprigs. Place on a baking tray with garlic, drizzle with olive oil, and season with sea salt and freshly ground black pepper.

3 Cook for 20 minutes, then reduce heat to 180°C. Brush meat with redcurrant glaze and cook for another 20 minutes, brushing again with glaze after 10 minutes. Let lamb rest for 10 minutes before slicing and serving.

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