Roast Leg of Lamb (with mint sauce)

Begin by preparing your Mint Sauce. Letting it infuse its flavours for at least an hour before you serve it.

Open up a nice large piece of aluminium foil. Lay ¾ of the onion rings on the foil in the centre and place your lamb on top of them.

Now the nice bit! Take a tablespoon of mustard (English is best but you can use any!) and with a knife spread it over the top and sides of the lamb. Now do the same with the tomato purée.

You can use both the mint and the rosemary or just one of them. Sprinkle them over the lamb, letting them be caught by the mustard and tomato purée paste. Shower over the freshly ground black pepper.

Balance the remaining onion rings and tomato slices on top of the lamb.

Start with the edge of foil nearest to you and fold it over the lamb. Now in an anti-clockwise direction fold over the next piece until all four sides have been closed. This ensures it is securely wrapped and not liable to leak out its juices. Place it into a baking tin.

Put in the pre-heated oven and cook according to the time you have calculated from the Roasting Times for Meat Chart (see link above).

During the last 30-20 minutes, open up the foil, leaving the sides high around the meat so as to contain the liquid. Now, every 10 minutes or so, baste the meat with its own juices.

To test whether it is cooked, insert a skewer into the meat and the juices should run clear.

Take out of the oven. Draw the aluminium foil back over to cover the meat and leave to rest for 15 minutes before carving.

Serve with the Mint Sauce together with a variety of potatoes and vegetables – see Roast Dinner link above.