Roasted Leg of Lamb with Mint, Lemon and Cumin

by Sue Lawrence

Serve with Roasted Mediterranean Vegetables and Sautéed Potatoes
SERVINGS    
 
6-10
PREPARATION TIME
15 MINS
COOKING TIME
25 MINS

Ingredients

25g Mint
2 large Lemons (juiced)
2 tsp Ground Cumin
4 tbsp Olive Oil

Roasted Leg of Lamb with Mint, Lemon and Cumin

Instructions

Rinse the meat under cold running water and dry with kitchen paper, prick all over and place in a lightly oiled roasting tray.

In a food processor, blend the mint, lemon juice, cumin and olive oil, pour over the Lamb and massage into the leg.

Roast the Leg at 200ºC/400ºF/Gas 6 for 20 minutes then reduce the temperature 180ºC/350ºF/Gas 4 and continue to cook for 20 minutes per 450g basting occasionally. Remove the Leg of Lamb and cover with foil, resting for 15-20 minutes before carving.

Serve with Roasted Mediterranean Vegetables and Sautéed Potatoes.

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