Roast Lamb With Mint Jelly

1. 1

   Preheat oven to 350u00b0F. Brush lamb with 2 tbsp oil, sprinkle with rosemary and season to taste. Roast for 15 mins. Toss potatoes with remaining oil and add to pan with lamb. Roast for 45 mins. Let lamb rest, covered, for 20 mins before carving.

2. 2

   Meanwhile, to make the mint jelly, bring sugar, whole mint leaves, vinegar and 3/4 cup water to a boil, stirring until sugar dissolves. Reduce heat and simmer for 10 mins. Add bloomed gelatin and stir until melted. Strain, discarding mint leaves. Let cool until thickened then fold in chopped mint. Chill until required.

3. 3

   Serve lamb with mint jelly and roasted potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.