SERVES 8
PER SERVING
254 CALORIES
16G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 1–1½ HOURS
2 tablespoons runny honey
2 garlic cloves, crushed
3–4 sprigs fresh rosemary, chopped
zest and juice of 1 lemon
1 tablespoons tomato purée
1 × 1kg leg of lamb, all visible fat removed
600ml water
2 teaspoons gravy powder
2 teaspoons finely chopped fresh mint
freshly ground black pepper
1 Preheat the oven to 180C, 350F, gas mark 4. Put a rack in a non-stick roasting tin for the lamb to sit on.
2 In a small bowl, mix together the honey, garlic, rosemary, lemon zest and juice and tomato purée.
3 Make small incisions all over the lamb, using a small knife, then place the lamb on the rack inside the roasting tin. Using a brush, paste the marinade over the lamb, pushing it into the holes, then season with black pepper. Pour the water into the base of the roasting tin to prevent the juices from burning. Cover the lamb with foil and place in the oven for 1–1½ hours until tender.
4 When the lamb is cooked, strain the juices into a gravy separator. Pour out the fat from the roasting tin and top up the tin with more water. Thicken with a little gravy powder and stir in the chopped mint.
TIP Leave the meat to rest for 10 minutes to allow it to relax before carving