Roast Leg of Lamb with Berry Mint and Red Wine Sauce

Roast Leg of Lamb with Berry Mint and Red Wine Sauce

This is such a simple thing to do but who would want to complicate such a wonderful joint of meat.

The sweetness of blackberry and mint sauce, with the gentle flavour of lamb.

You will need;

Leg of Lamb (I used a 375 Gm boneless joint)
100 Ml - Red Wine

150 Ml – Chicken Stock

1 tablespoon – Blackberry Jelly

2 teaspoons – Fresh Mint Leaves (finely chopped)

1 dessertspoon – Plain Flour

Salt and Pepper

Rub the lamb with a little olive oil and cook in a pre-heated oven at 200 degrees for 45 minutes (adjust cooking times for the size of joint that you are using)

When the lamb is done to your liking take it out and rest it for 10 minutes while you are making the sauce.

Pour any excess oil out of the roasting tin, put it on the hob and sizzle up the meat juices, stirring well and scraping up all the meat residue from the bottom of the pan.

Then add the mint and stir well, add the flour and make a paste.

Now add the blackberry jelly and melt it into the paste.

Pour in the wine, stir well and simmer for a couple of minutes and add the chicken stock and simmer on a medium to high heat to reduce a little adding salt and pepper to taste.

Carve the lamb and serve with a little sauce over with roast potatoes and vegetables.

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The Artist Tony Rose