Serves 4
1.25kg leg of lamb 2 garlic cloves
3 sprigs of rosemary
2 tablespoons of olive oil Salt and ground pepper ¾ cup of water
Fresh mint sauce: ¼ cup caster sugar
¾ cup fresh mint leaves chopped 1 cup/250ml malt vinegar
1.Remove all trays from the Multi Function Mini Oven.
2.Preheat the Multi Function Mini Oven to 210ºC.
3.Set the Element Control Dial selecting top and bottom elements. Place the wire rack in the bottom rack position.
4.Using a small knife cut small slits in the surface of the lamb and push the garlic and rosemary into slits.
5.Brush the lamb with the olive oil and season the leg with salt and pepper and place into the baking tray.
6.Pour water into the base of baking tray with lamb.
7.Place into the Multi Function Mini Oven. Lower oven temperature to 180ºC. Cook for 1 to 1¼ hours for medium or 1¼ to 1½ hours for well done, basting with the pan juices every 20 minutes.
8.While roast is cooking combine all the ingredients for the mint sauce, place them in a screw top jar and shake
to combine.
9.When roast is cooked let it rest for 20 minutes, covered in foil.
10.Serve with baked vegetables and boiled new potatoes.
NOTE: The timer will need to be reset after 60 minutes.
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