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| | Roast loin of lamb with Ballymaloe Mint Jelly | |  |
What you need:
Ask your butcher to prepare a boned and rolled loin of lamb
Salt and Pepper
Sprigs of rosemary
Garlic
Sunflower Oil
What to do:
Season with salt and pepper and place on a roasting tray. Slit little holes on top of lamb and insert pieces of rosemary. Rub with garlic.
Place in a pre-heated oven, 190'c/360'f for 35 minutes. Cook until
the skin is nicely browned and a little crisp. Allow to rest for 10/15
minutes before carving.
Serve with Ballymaloe Mint Jelly.
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