Serves 6 to 8
We have Moroccan Mint in a pot near the school, so perhaps through sheer laziness on my part, as it is nearest the door, it gets used a lot! I use it as a tea as well as it makes a real good cordial during the summer.
For the mint jelly (you will have to make this the day ahead)
400g apples, skin on, diced
1 cup fresh Moroccan Mint leaves
50ml lemon juice
1 packet of jam sugar
For the leg of lamb
1 tsp ground cumin
1 tsp finely chopped rosemary
1 lemon, zest only
1 tbsp honey
3 tbsp olive oil
5 medium garlic cloves, sliced in half lengthways
10 small sprigs of rosemary
1.5 kg leg of lamb, trimmed
For the gravy
6 shallots, sliced
2 cloves garlic, crushed
200ml red wine
1 tbsp tomato puree
400ml lamb or vegetable stock
1 tsp honey
2 tsp cornflour, mixed with 2 tbsp cold stock or water
Salt and freshly ground black pepper
To make the apple juice for the jelly, place the apples, mint, lemon juice and water into a large saucepan and simmer for 30 minutes until the apples are soft. Sieve through a cloth, letting it dip through slowly.
To make the jelly, measure the juice. For every 250ml apple mint liquid you will need 185g of jam sugar. Place in a saucepan and simmer for about 30 minutes.
To test, chill a saucer into the freezer. Spoon a little jelly onto the saucer, and place in the fridge. Leave for a few minutes, then pull your finger through the centre. If the jelly wrinkles and remains separated, then it is ready. If not, turn the heat back on the saucepan and simmer for 5 minutes and then re-test.
For the lamb, mix the cumin, rosemary, lemon zest, honey and oil in a small bowl. Spread this over the lamb and leave for 30 minutes. (Always allow the lamb to be at room temperature before roasting – it will take about 30 minutes).
Make 10 small incisions over the leg of lamb and stuff each with a piece of garlic and a sprig of rosemary.
Preheat the oven to 200°C/fan 180°C/gas 6. Drizzle the lamb with a little olive oil and place into a roasting pan, season with a little salt and pepper. Roast for about 50 minutes.
Reduce the oven temperature to 180°C/fan 160°C/gas 4. Baste the lamb from time to time and roast for a further 35 minutes depending on how you like your lamb. Remove from the oven, cover with foil and allow the lamb to “rest” for 15 to 20 minutes.
To make the gravy, scoop off most of the fat from the roasting pan. Add the shallots and sauté for about 2 to 3 minutes over a low heat, then add the garlic and cook for 1 minute. Pour in the red wine, tomato puree, stock and simmer for 3 minutes, stirring in the cornflour mix to thicken slightly, and season with salt and freshly ground black pepper.
Serve the lamb on a large platter with roast potatoes, the Moroccan mint jelly and shallot red wine gravy.