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Preparation time:
10 minutes
Cooking time:
4 hours
Serves:
4
Calories:
330
(per serving)
Fat:
8
g (per serving)
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Ingredients
900g/2lb frozen New Zealand half lamb leg, fillet or knuckle end
2-3 sprigs fresh rosemary
12 large tomatoes, halved
4 tbsp olive oil
3 cloves garlic, peeled and finely sliced
4 tbsp mint jelly
Handful fresh basil leaves
Salt and freshly ground black pepper
Unwrap the frozen lamb and place on a large piece of foil, adding a few sprigs of rosemary if liked. Bring sides up to cover and fold the top over to seal lamb inside. Roast at 150°C/300°F/Gas Mark 2 for 2 1/2 hours.
Remove seeds from tomatoes and place cut side up on a baking tray lined with foil. Drizzle with two tablespoons oil and season. Bake below lamb for 1 1/4 hours.
Remove tomatoes and top each one with a sliver of garlic. Return to oven for a further 30 minutes until lightly browned and semi-dried – they should still be a bit juicy and quite pliable. Place in a bowl and toss with remaining oil; set aside
Melt mint jelly in a small pan. Remove lamb from oven after 2 1/2 hours and open foil, but do not remove completely. Increase oven temperature to 180°C/350°F/Gas Mark 4. Brush with a third of the mint jelly, return to oven and cook uncovered for 15 minutes. Repeat twice more until all the jelly has been used and the lamb has cooked uncovered for a further 45 minutes.
Remove lamb and cover with foil. Rest in a warm place for 15 minutes before serving or allow to cool completely. Stir roughly torn basil leaves into tomatoes and season with salt and pepper.
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