Roast leg of lamb

You will need

    • For the lamb
    • 1 x Leg of lamb
    • 8 x Cloves of garlic
    • 8 x Large basil leaves
    • 8 x Large mint leaves
    • Salt & pepper
    • Cooking oil

  • For the Sauce
  • 50ml MezzeSoul pomegranate vinegar sauce
  • 50ml Malt vinegar
  • 75g Caster sugar
  • 100g Mint leaves
Roasted leg lamb

Let's get busy

  • With a small sharp knife make 8 small incisions deep into the flesh about the width of your index finger
  • Peel each clove of garlic, wrap in both mint & basil leaves and insert into holes
  • Coat the lamb in oil and season liberally
  • Roast the lamb in a pre-heated oven at 180oC until 62oC at core temperature.
  • Remove from oven and rest for 20-30mins in a warm place
  • In a bowl mix the sugar, malt vinegar and MezzeSoul pomegranate vinegar.
  • Chop the Mint leaves finely and add to the vinegar solution
  • Serve cold with the lamb

To serve

Serve with roasted potatoes, roasted market vegetables, Yorkshire pudding and lamb gravy.

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About Us

MezzeSoul is a pomegranate sauce brand from Healthy Recipes, a family run business. We are bringing the heat, warmth and soul of the Mediterranean to the UK. read more...