Leg of lamb with cranberry mint glaze
Need a classic favourite to feed the whole family? A leg of lamb is one of the most mouthwatering main meals you’ll ever have, perfect for Sunday dinners or festive feasts. Paired with the cranberry mint glaze, this dish truly is a match made in heaven!
- 1.7 – 2kg leg of lamb
- 4 garlic cloves, sliced
- 4 rosemary sprigs, broken into pieces
- ¼ cup Pams Olive Oil
- Salad leaves, to serve
Cranberry mint glaze
- 275g whole berry cranberry sauce
- ½ cup cranberry or pomegranate juice
- 2 tablespoons grainy mustard
- ¼ cup finely chopped fresh mint
- Preheat the oven to 200°C (180°C fan forced). Use a small, sharp knife to make 12 slits in the lamb. Poke a slice of garlic and small piece of rosemary into each slit.
- Place the lamb into a large roasting dish, drizzle with the oil and season well with salt and pepper. Roast in the oven for 1 hour.
- Meanwhile, prepare the glaze. Place the cranberry sauce, cranberry or pomegranate juice and mustard in a small bowl, and mix well to combine.
- After 1 hour, take the lamb out of the oven. Brush the glaze liberally over the meat, then return the lamb to the oven for a further 30 minutes for medium rare, or until the lamb is cooked to your liking. Brush with glaze every 10 minutes. (If the lamb browns too much, cover loosely with foil.)
- Mix the mint into the remaining glaze. Serve the lamb with the glaze and salad leaves on the side.
- Complete the meal by serving the lamb with a smashed broad bean, pea and mint salad.
- Don’t have time to keep glazing the meat? Just combine all the ingredients for the cranberry mint glaze and serve alongside the lamb instead of glazing.