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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Lots of flavour and great for leftovers. It is very simple to make. Sauce is also wonderful and unusual. Ingredients:
2 medium yellow onions, chopped coarsely |
2 cups loosely packed fresh mint leaves |
2 tablespoons lime juice |
1 teaspoon finely grated lime rind |
2 fresh green chili peppers, seeded (i used capsicums or bell peppers) |
1 tablespoon allspice, crushed |
2 kg leg of lamb |
1 teaspoon salt |
1 tablespoon soy sauce |
70 g honey (1/4 cup) |
125 ml lamb stock (i used chicken stock) |
Directions:
1. Blend or process (I lightly processed) onion, mint, rind, peppers and allspice until smooth.
2. Using a sharp knife, make 20- 30 mm deep slits all over lamb; poke as much of mixture into slits as possible and spread remaining mixture over lamb (looks messy but is worth it).
3. Preheat oven to moderately low- 180°C/360°F.
4. Place lamb in baking dish, fat side up and sprinkle salt over lamb.
5. Roast lamb, uncovered, in moderately slow oven (180°C) for 1 hour 40 minutes, basting frequently.
6. Then remove lamb from dish and set aside in warm place.
7. Skim of any excess fat from pan juices in baking dish and discard.
8. Add soy sauce, honey and stock, and stir into pan juices.
9. Then pour stock mixture into small saucepan and bring to boil, uncovered, until sauce has reduced by half.
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