Minted Roast Lamb

Name: Minted Roast Lamb
Ingredients: 2 medium yellow onions, chopped coarsely; 2 cups loosely packed fresh mint leaves; 2 tablespoons lime juice; 1 teaspoon finely grated lime rind; 2 fresh green chili peppers, seeded (I used capsicums or bell peppers); 1 tablespoon allspice, crushed; 2 kg leg of lamb; 1 teaspoon salt; 1 tablespoon soy sauce; 70 g honey (1/4 cup); 125 ml lamb stock (I used chicken stock)

11 ingredients

9 steps

Ingredients

2 medium yellow onions, chopped coarsely
2 cups loosely packed fresh mint leaves
2 tablespoons lime juice
1 teaspoon finely grated lime rind
2 fresh green chili peppers, seeded (I used capsicums or bell peppers)
1 tablespoon allspice, crushed
2 kg leg of lamb
1 teaspoon salt
1 tablespoon soy sauce
70 g honey (1/4 cup)
125 ml lamb stock (I used chicken stock)

Directions

1

Blend or process (I lightly processed) onion, mint, rind, peppers and allspice until smooth.
2

Using a sharp knife, make 20- 30 mm deep slits all over lamb; poke as much of mixture into slits as possible and spread remaining mixture over lamb (looks messy but is worth it).
3

Preheat oven to moderately low- 180C/360F.
4

Place lamb in baking dish, fat side up and sprinkle salt over lamb.
5

Roast lamb, uncovered, in moderately slow oven (180C) for 1 hour 40 minutes, basting frequently.
6

Then remove lamb from dish and set aside in warm place.
7

Skim of any excess fat from pan juices in baking dish and discard.
8

Add soy sauce, honey and stock, and stir into pan juices.
9

Then pour stock mixture into small saucepan and bring to boil, uncovered, until sauce has reduced by half.