Wednesday, 25 November 2015

Roast lamb with mint and rosemary gravy

Roast lamb with mint and rosemary gravy   
  •  1.5 Kilogram Leg of lamb, bone in  
  •  1 Knorr Garlic & Rosemary Cook-in-Bag  
  •  30 Bought mint jelly  
  •  15 Millilitre Dry sherry  
  •  250 Millilitre Water  
  •  1 Knorr Chicken Stock Pots  
  •  5 Millilitre Fresh mint, chopped  
  •  5 Millilitre Fresh rosemary, chopped  
  •  10 Millilitre Corn flour mixed with a little water to make a paste

1 Preheat oven to 180C  
  2 Place leg of lamb into the cooking bag  
  3 Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently to coat the lamb evenly  
  4 Place roasting bag on a baking tray, knot the bag loosely to seal and pierce the top of the bag 3 times with a knife for the steam to escape  
  5 Place baking tray in the centre of the oven and bake for 90 minutes. Ensure that the grill is off at all times  
  6 Remove the lamb from the cooking bag, set aside and allow to rest before carving, keep the juices from the bag aside  
  7 In a small saucepan melt the mint jelly with the dry sherry, add the water, Knorr Chicken Stock Pot, herbs, juices from the cooking bag and corn flour and bring to the boil and simmer for 1 minute while stirring continuously  
  8 Serve over your roast lamb.

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