Spring Leg of Lamb

The ideal alternative for Sunday or an evening meal with guests...

Serves: 4

Ingredients:

6 cloves Fresh Garlic

12 sprigs Rosemary

Salt

Pepper

1 1/2 gls White wine

2 tbsn Honey

1 tbsn Mint sauce

1 pt Gravy mix

Instructions:

Please please Please !!!!!!!

Go to a good butcher they are a dying breed but every good cooks best friend. Ask him to remove the H bone which makes carving easier and maybe trim the end of the leg for you . Again, Please ! refrain from having the leg boned as meat cooked on the bone holds so much more flavour

After peeling some garlic, cut in half long ways and stud the leg in about 12 different places adding a small sprig of rosemary in the same cuts. season with salt and ground pepper and place on the trimmings taken off the leg by the butcher. Roast in a pre-heated oven for 1 & 1/2 hours at 180c or until the juices from the leg run clear.

Remove from the tray and keep warm.

Add white wine to the tray and remove any cooking juices with a pastry brush add honey and mint sauce and reduce a little Thicken with any gravy mix and serve over the fresh carved meat.

Best enjoyed with minted garden peas & roast potatoes