Preparation Time 10 minutes
Cooking Time 75 minutes
Jack Purcell 1½ kg lamb leg
5 cloves garlic, peeled and thickly sliced
¼ cup sweet chilli sauce
¼ cup mint jelly
¼ cup water
roast potatoes and steamed Asian greens to serve
- Preheat oven to 180ºC. Pierce flesh of lamb with a small, sharp knife and insert slices of garlic. Place the lamb in a roasting dish.
- Roast lamb for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done. For ease and accuracy use a meat thermometer.
- Combine sweet chilli sauce, mint jelly and water in a pan and heat until melted and syrupy. Reserve ¼ cup of the mixture. Use remaining mixture to baste the lamb (twice) during last 30 minutes of cooking.
- Remove lamb from oven, loosely cover with foil and rest for 15 minutes before carving. Drizzle lamb with the reserved chilli mint sauce and serve with roasted potatoes and steamed Asian greens..
- Suggested roasting times per 500g for lamb: Lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder. Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min.
- Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
- You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
- Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.