4lb/2Kg boneless leg of lamb
4 cloves of garlic
2-3 stems fresh rosemary
Juice of ½ a lemon
1 dsp Tracklements Zingy Rosemary Jelly
Sea salt and pepper
1 Preheat the oven to 220˚C/425˚F/gas mark 7.
2 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.
3 Mix together the lemon juice and Tracklements Zingy 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.
4 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.
5 Allow the meat to rest for at least 20 mins before carving. Serve with buttered (or roast) spuds, your favourite veg, juices from the pan and a generous spoonful of Tracklements Zingy Rosemary Jelly.
Recipe courtesy of Tracklements