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.