Roast lamb with lemony mint marinade

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1445
Serves 6
1.6kg leg of lamb
2 lemons, , halved
1handful of fresh mint, , chopped
2 garlic cloves, , crushed
2 tbsp brown sugar
1 tbsp olive oil
  1. Make shallow cuts diagonally across both sides of a 1.6kg leg of lamb.  Place the lamb in a shallow dish.
  2. Cut one lemon half into thin slices and squeeze remaining lemon halves to extract juice. Combine lemon juice, mint, garlic, brown sugar and oil in a jug.
  3. Pour and rub mixture over lamb and top with lemon slices. Cover and marinate in the refrigerator for several hours or overnight.
  4. Place the lamb in a greased baking dish and bake in a pre-heated oven at 180˚C/160˚C fan/gas mark 4 for 1 ½ to 1 ¾ hours or until the lamb is cooked as desired. Remove from oven and stand for 10 minutes before carving.

TIP!

Lamb can be marinated overnight in the refrigerator.


Per serving: 536kcals, 22g fat (7.3 saturated), 5.3 carbs, 3.4g sugars, 75.3g protein, 0.8g fibre, 0.2g sodium