Jam Lamb!

Now bear with me on this as the combination of mint and raspberry jam might have many running for the hills but I can assure you it is delicious! The jam gives the outside of the meat a sweet caramelised flavour which is cut slightly by the mint and vinegar.

Method

Cooking Instructions

As a rule I cook lamb for 30 minutes per 450g, so as this piece weighed a kilo, I did it for just over an hour. The meat was caramelised on the outside but just pink on the inside which is how we like it. If you prefer your meat well done, leave it in for another 10 minutes or so. The meat is done when the juices run clear. Don’t waste the lovely juices that run from the meat during cooking, baste the meat a couple of times and then use the remainder to make a rich gravy.

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Moroccan Roast Lamb