Method
1. Place garlic, rosemary, wine, soy sauce and half of the mint in a bowl, stir to combine.
2. Unroll lamb and lay out flat in a baking dish.
3. Pour over the marinade, turning to coat. Cover and refrigerate overnight
Preheat oven to 220 degrees C.
4. Drain marinade from lamb and roast for 10 minutes.
5. Reduce oven to 200 degrees and roast for a further 30 to 35 minutes for medium, or cook until to your liking.
6. Cover with foil and let stand for 15 minutes
Place butter, two sauces, orange rind and remaining mint in a saucepan over a medium heat. Stir occasionally for 8 to 10 minutes or until sauce comes to the boil and thickens slightly.
7. Slice the lamb and place on plates. Drizzle with the sauce and serve with roast vegetables. |
Ingredients
4 Cloves of garlic, crushed
2 Tablespoons rosemary leaves
1 Cup Red Wine
3/4 Cup Soy Sauce
1 Small bunch of mint, chopped
1 Kg Easy Carve Lamb
100g Unsalted butter, chopped
3/4 Cup red currant and cranberry sauce
(Ocean Spray)
1/4 Cup Tomato Sauce
1 Orange, rind finely grated |
