Mint and Lime Roast Lamb

This boneless rolled lamb shoulder is an impressive sight for the dinner table and easy to carve too!

Method

• Medium: 25 minutes per 450g/1lb plus 25 minutes
• Well done: 30 minutes per 450g/1lb plus 30 minutes

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. Season the joint and open roast for the calculated cooking time.
3. 20 minutes before the end of the cooking time mix together the mint jelly and the lime zest and juice. Spoon or brush over the lamb.
4. When cooked transfer the lamb onto a dish, cover with foil and allow to rest for 10-15 minutes.
5. Meanwhile, prepare the gravy; skim off any excess fat from the roasting tin and discard. Add the stock and stir well to remove any rich lamb juices and sediment from the bottom of the pan. Strain into a saucepan, bring to the boil and stir in the gravy granules. Simmer for 2-3 minutes until thickened and add the mint.
6. Serve with roast potatoes, purple sprouting broccoli and any remaining mint and lime jelly.