Roast Lamb with Zingy Rosemary Jelly
· 4lb/2Kg boneless leg of lamb
· 4 cloves of garlic
· 2-3 stems fresh Rosemary
· Juice of ½ a lemon
· Sea salt and pepper
Preheat the oven to 220˚C/425˚F/gas mark 7
Start by preparing the lamb, this can be done a couple of hours before cooking. Peel and thinly slice the garlic, then make an incision in the meat with the tip of a knife - about a cm deep - and push a sliver of garlic and a small sprig of rosemary into the incision. Repeat until all the garlic and rosemary has been used.
Next, mix together the lemon juice and Tracklements Rosemary Jelly. It may help to warm the jelly slightly. Place the lamb in a roasting dish either resting on potatoes and onions or on a rack and pour over the lemon and Rosemary Jelly mix. Season with a little salt and pepper.
Roast in the middle of the oven for 20 mins then turn the temperature down to 180˚C/350˚F/gas mark 4. Baste the meat with the juice from the bottom of the pan and return to the oven for a further hour if you want it pink or an hour and 20 mins if you prefer it well done.
Allow the meat to rest for at least 20 mins before carving. Serve with roast potatoes, spring vegetables and a generous spoonful of Tracklements Rosemary Jelly per serving.