• MEAT CUTS & COOKING SUGGESTIONS
• IDEAS FROM THE CHEFS

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Preparation time : 5 minutes

Cooking time : 4 hours

Oven Temperature : 130°C

Serves : 2

Take

1 or 2 Lamb Henrys
Salt and pepper
15ml (3tsp) mint sauce
30ml (2tbsp) Cumberland sauce

Gravy:
15ml (1tbsp) plain or sauce flour
600ml (1pint) good, hot lamb stock

Make

Place the joint on a chopping board and make several slits on both sides.

Season and stuff the mint into the slits.

Place in a large non-stick roasting tin and cover with tight fiting tin foil, roast in a preheated oven for 4 hours, basting with any rich meat juices.

15-20 minutes before the end of the cooking time remove the tin foil and return to the oven.

When the lamb is cooked transfer to a platter, loosely cover with foil.

Retain the contents of the roasting tin for the gravy.

Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 30ml (2tbsp) of any rich juices. Place the roasting tin over medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.

Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.

Eat

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