1 half lamb leg joint approximately 850 g in weight
3 tbsp marmalade
4 tbsp mint sauce
2 x 410g (15 oz) cans of butter beans, drained and rinsed
3 tbsp marmalade
4 tbsp mint sauce
2 x 410g (15 oz) cans of butter beans, drained and rinsed
method
1. Preheat the oven to 190°C (375°F) Gas Mark 5.
2. Place the lamb joint in a roasting tin and cook as per pack instructions.
3. In a bowl combine the marmalade and mint, then use to glaze the lamb 15 minutes before the cooking time is complete.
4. 5 minutes before the end of the cooking time add the butter beans to the roasting tin and baste with the lamb juices.
5. To serve: Pile the beans onto individual plates and top with slices of lamb.
2. Place the lamb joint in a roasting tin and cook as per pack instructions.
3. In a bowl combine the marmalade and mint, then use to glaze the lamb 15 minutes before the cooking time is complete.
4. 5 minutes before the end of the cooking time add the butter beans to the roasting tin and baste with the lamb juices.
5. To serve: Pile the beans onto individual plates and top with slices of lamb.
serving amount
serves 4 - 6
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