Mint Marinated Lamb with Blueberry Gravy

Roast leg of lamb with a fruity twist, rolled in a minty marinade and glazed with crushed blueberries.

Method

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. Prepare the marinade; place all the ingredients except the blueberries in a large dish. Place the joint on a chopping board and with a sharp knife make several slits over the surface of the joint. Season.
3. Roll the joint in the marinade mix and stuff the mixture into the slits.
4. Place on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any lamb juices.
5. Place the blueberries in a small bowl and lightly crush with a fork. 15-20 minutes before the end of the cooking time brush the joint with half the blueberries and spoon any excess around the joint.
6. Remove the joint from the oven, place on a carving board or large platter, cover with foil and allow to rest for 10-15 minutes.
7. To make the blueberry gravy spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat, sprinkle over the flour and stir well with a small whisk or spoon. Add a little stock and stir again, scraping the base of the pan to release the rich lamb sediment.
8. Add the rest of the stock, any juices from the lamb joint, wine, redcurrant jelly and the remaining blueberries. Simmer, stirring occasionally for 8-10 minutes or until reduced to a well-flavoured gravy. Strain before serving.
9. Carve the lamb and serve the lamb with seasonal vegetables and the blueberry gravy.

Notes

This recipe works well the rolled boneless lamb leg or shoulder joints too.