1.5 k leg of lamb (I never see one, always get one about 2k)
2 tablespoons of whole grained mustard
fresh rosemary , ( every garden grows one)
2 medium size onions
2 cloves of crushed garlic
third cup of port (and a half glass for the cook)
half cup of H2O (use water)
1/2 cup of bought mint jelly (or more if meat is bigger)
salt and pepper
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Heat oil in a fry pan and saute garlic and chopped onion. Chuck everything else in except the meat. Boil it until the jelly melts. Place lamb in a baking dish and pour sauce over the lamb. Cover with tin foil and back at 180 fan forced for up to two hours depending on size of the leg of lamb. 20 minutes before removing from oven, take the foil off. Use common sense when assessing cooking time and amount of mint jelly to use. I sometimes use a whole jar. When lamb is cooked let it cool a bit then slice pieces up and place back in the pan as you should have plenty of liquid there. Serve with lots of the liquid sauce.