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Lamb roast with apple, cucumber and mint jelly

Lamb roast with apple, cucumber and mint jelly

6
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.

Notes

SERVING SUGGESTION: Steamed zucchini batons.

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