Lamb roast with apple, cucumber and mint jelly
1
Points®
Total time: 4 hr 35 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Apple, lime, cucumber and mint jelly paired with tender roast lamb and vegies sounds like the perfect roast dinner to us.
Ingredients
Apple juice no added sugar
1¼ cup(s), clear (310ml)
Lite jelly, prepared
9 g, lime variety
Lebanese cucumber
1 medium, deseeded, finely chopped
Fresh mint
2 cup(s), leaves, finely chopped (1 cup)
Pumpkin
650 g, unpeeled, cut into 5cm pieces
Cauliflower
4 cup(s), (1 small) chopped
Oil spray
1 x 3 second spray(s)
Lamb leg roast, raw
800 g
Instructions
1
Place juice in a small saucepan and bring to the boil over high heat. Place jelly crystals in a heatproof bowl. Add juice to jelly crystals and stir until crystals have dissolved. Stir in ½ cup (125ml) water. Cover and place in the fridge for 30 minutes or until jelly has the consistency of egg white.
2
Stir cucumber and chopped mint into jelly. Spoon jelly mixture into an airtight container. Cover and place in the fridge for 3 hours or until firm (turn container frequently for even distribution of cucumber and mint).
3
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread pumpkin and cauliflower on prepared tray. Lightly spray with oil. Place lamb in a baking dish. Season with salt and pepper. Roast lamb and vegetables for 40–50 minutes or until lamb is cooked to your liking and vegetables are tender. Transfer lamb to a plate. Cover and set aside for 5 minutes before slicing.
4
Serve lamb and vegetables with mint jelly and extra mint.
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