Lamb roast with apple, cucumber and mint jelly
Apple juice no added sugar
1¼ cup(s), clear (310ml)
Lite jelly, prepared
9 g, lime variety
1 medium, deseeded, finely chopped
2 cup(s), leaves, finely chopped (1 cup)
650 g, unpeeled, cut into 5cm pieces
4 cup(s), (1 small) chopped
1 x 3 second spray(s)
Lamb leg roast, raw
- 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.
- 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).
- 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.
- Serve lamb and vegetables with mint jelly and extra mint.