Ingredients
- 2.5 kg shoulder of British lamb bone in
- 4 garlic cloves, peeled and finely crushed
- 4 tbsp olive or vegetable oil
- 2 tsp dried oregano
- 2 tsp dried mint
- salt and freshly ground black pepper
- 6 tbsp mint jelly
- salt and freshly ground black pepper
Instructions
- Pre-heat the oven to 220C gas 7.
- Make 6-8 deep incisions right down to the bone with a sharp knife.
- Mix the garlic, oil, oregano and salt and pepper. Really mix well.
- Spread the oil over the lamb, then place it in a baking tray on scrunched up foil.
- Pop in the oven and cook for 20 minutes to brown slightly, then reduce the heat to 180C gas 4.Cook for a further 1 hour 15 minutes.
- Once you get to the 1-hour 15-minute stage, remove the tray from the oven.
- Turn the oven up to 220C gas 6 again.
- Mix all the ingredients for the glaze well and spoon all over the lamb.
- Return to the oven for 15-20 minutes, until nicely glazed
- Once cooked, remove the lamb, cover with foil and leave to rest for 35-40 minutes.
- Carve and serve.
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Nutrition Facts
Simple Roast Shoulder of Lamb with Mint & Garlic
Amount per Serving
Calories
497
% Daily Value*
Fat
23
g
35
%
Saturated Fat
6
g
38
%
Cholesterol
168
mg
56
%
Sodium
199
mg
9
%
Potassium
770
mg
22
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
53
g
106
%
* Percent Daily Values are based on a 2000 calorie diet.
