What to do with a whole heap of mint: roasted mint marinated lamb

The roasting of the marinated lamb turned out supremely well! The excess of mint and the marinating made the lamb really, really minty – delicious!

I put the marinated lamb on a bed of sliced onions, in a roasting pan. The half leg was about 1.2kg and needed about an hour’s cooking to get it cooked but a wee bit pink.

I used the juice to make a tasty gravy; ketchup and Worcestershire sauce are my secret ingredients.

I served the lamb, cut up in to chunks, with the onions, the gravy and some mash.

This entry was posted in Lamb and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s