Roast Lamb with Garlic

Lovely Meal

I love roast lamb - it always reminds me of Sunday lunch when I was a child.

It was my job to go and pick some fresh mint from the garden, chop it up and mix with a little sugar and malt vinegar, to serve as a sauce with the lamb.

Mum's gravy was fantastic, made with the juices from the pan. We all wanted more gravy at the end of the meal, so we could sop it up with a slice of bread.

 

SERVES 4

Preparation Time:  5 Minutes
Cooking Time:  1 1/2 hours

3lb best Welsh shoulder of lamb For the mint sauce:
2 large cloves garlic 1 tblsp finely chopped fresh mint
1 medium onion 1 teasp sugar
  Malt vinegar

Preheat the oven to 375 degrees F (190 C).

Peel the garlic and slice into thin slivers. Make slits at random into the meat and push a sliver of garlic into each one.

Peel the onion and cut widthways into 4 large slices. Lay the slices in a deep roasting pan, and place the lamb on top.

Roast in the oven for about an hour and a half. 

Serve with roast and mashed potatoes, peas, carrots, gravy and mint sauce. Heaven!