Roast lamb with mint jelly glaze
Lift your game when it comes to roast lamb by studding the meat with garlic, rosemary and oregano, then brushing it with an easy mint jelly glaze. Delicious!
Note: + 15 mins resting time
- 1.5kg Coles Australian Lamb Shoulder Roast Bone In
- 1 garlic clove, thinly sliced
- 8 small oregano sprigs
- 8 small rosemary sprigs
- ½ cup (120g) mint jelly
- 2 tbs brown sugar
- 1 tbs wholegrain mustard
- 1 tbs Dijon mustard
- 8 large Red Royale potatoes, thinly sliced
- 1 brown onion, thinly sliced
- 20g butter, melted
- 1 garlic clove, extra, crushed
- 1 tbs thyme sprigs
- ½ cup (125ml) chicken stock
- Steamed vegetables, to serve
Preheat oven to 140°C. Place the lamb, fat-side up, on a clean work surface. Use a small sharp knife to cut 8 small slits on the surface of the lamb. Place 1 slice of garlic, 1 oregano sprig and 1 rosemary sprig in each slit.
Combine the mint jelly, sugar and combined mustard in a small saucepan over medium heat. Cook, stirring, for 2 mins or until the mint jelly melts and the mixture is smooth.
Combine the potato, onion, butter, crushed garlic and thyme in a large bowl. Season well. Arrange the potato mixture evenly over the base of a large roasting pan. Place the lamb over the potato mixture. Brush the lamb evenly with half the mint jelly mixture. Pour the stock over the potato mixture. Cover the pan tightly with foil.
Roast for 4 hours or until lamb is falling off the bone. Remove the foil. Increase oven to 220°C. Brush lamb with remaining mint jelly mixture. Roast for a further 30 mins or until lamb is caramelised and potato mixture is golden brown. Loosely cover with foil. Set aside for 15 mins to rest.
Serve the lamb with the potato mixture and steamed vegetables.