Total Time
2hrs
Prep 20 mins
Cook 1 hr 40 mins

Lots of flavour and great for leftovers. It is very simple to make. Sauce is also wonderful and unusual.

Ingredients Nutrition

Directions

  1. Blend or process (I lightly processed) onion, mint, rind, peppers and allspice until smooth.
  2. Using a sharp knife, make 20- 30 mm deep slits all over lamb; poke as much of mixture into slits as possible and spread remaining mixture over lamb (looks messy but is worth it).
  3. Preheat oven to moderately low- 180°C/360°F.
  4. Place lamb in baking dish, fat side up and sprinkle salt over lamb.
  5. Roast lamb, uncovered, in moderately slow oven (180°C) for 1 hour 40 minutes, basting frequently.
  6. Then remove lamb from dish and set aside in warm place.
  7. Skim of any excess fat from pan juices in baking dish and discard.
  8. Add soy sauce, honey and stock, and stir into pan juices.
  9. Then pour stock mixture into small saucepan and bring to boil, uncovered, until sauce has reduced by half.

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