Treat yourself to roast lamb! A small leg serves six, plus it's extra lean and surprisingly low in fat. Lamb deserves the crowning jewel of a fresh mint sauce that can be prepared in minutes, yet tastes as if it took a lot of effort.
1 boneless leg of lamb, about 1 kg
2 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1/2 teaspoon pepper
1 large lemon, halved
2/3 cup dry white wine or reduced-salt chicken stock
2/3 cup mint jelly
2 tablespoons freshly squeezed lemon juice
1/4 cup chopped fresh mint
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Preheat the oven to 200 degrees C. Lightly coat a roasting pan with nonstick cooking spray.
Make the mint sauce: combine the mint jelly, lemon juice and fresh mint in a small saucepan. Stir constantly over medium heat until the jelly melts, about 5 minutes. Remove from the heat and set aside.
Trim the lamb of visible fat. Cut the lamb horizontally three-quarters through with a sharp knife. Open and spread flat like a book. Place the meat between two pieces of plastic wrap and pound with a meat mallet or rolling pin to about 2 cm thick.
Brush about 2 tablespoons mint sauce on the lamb, and then sprinkle with the garlic, rosemary and pepper. Squeeze the juice from one lemon half over the lamb. Roll up the lamb from one wide side. Tie with kitchen string, in both directions. Transfer to a pan, seam-side down. Squeeze the remaining lemon half over the lamb and pour on the wine or stock.
Roast for about 50 minutes, or until done to your taste (for medium, an instant-read thermometer inserted into the meat should read 70 degrees C). Let the meat stand for 10 minutes before slicing.
Reheat the remaining sauce. Remove the strings from the lamb and cut the lamb into 1 cm slices. Serve with the mint sauce.