Roast leg of lamb with fresh cherry and spearmint compote
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅓ | kilograms | Leg of lamb; boned |
| 2 | Cloves garlic | |
| Few sprigs fresh spearmint | ||
| 30 | grams | Softened unsalted butter |
| Salt & ground black pepper | ||
| A good handful of spearmint | ||
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Crab apple jelly |
| 1 | Squeeze fresh lemon juice | |
| 450 | grams | Cherries |
Directions
CHERRY & SPEARMINT COMPOTE
Preheat oven to 220C/gas7. Make small incisions all over lamb with tip of sharp knife. Peel garlic & cut into slivers. Insert into incisions with spearmint leaves. Rub lamb with a little softened butter. Season lightly.
Heat a griddle or large skillet until evenly hot. Sear meat on all sides to seal.
Transfer lamb to a roasting tin. Roast in a preheated oven for 50 minutes, turning lamb once during cooking. Prepare cherry & spearmint compote while lamb is cooking. Strip leaves from a good handful of spearmint. Place on a chopping board and sprinkle with sugar. Chop finely.
Heat crab apple jelly in a small pan. Add chopped mint & continue to heat until jelly has melted & there are no lumps.
Add a squeeze of lemon juice if necessary to enliven flavours. Remove pan from heat. Stone & add cherries. The heat from jelly will be quite enough to soften cherries without allowing then to cook down to a pulp. Cool & chill lightly before serving.
Test lamb by inserting a skewer into thickest part of meat & holding it there for a count of 10. Touch skewer to your lips, if it feels hot meat is cooked. Transfer lamb to a warming oven for 10 minutes before carving.
Carve lamb & serve overlapping slices with cherry & spearmint compote served separately.
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