HERBY STUFFED ROAST LAMB WITH MINT SALSA
TAKES 1HR SERVES 6
1.5kg leg of lamb, boned and rolled 50g baby spinach, shredded 1/2 bunch each parsley and mint, chopped 3 garlic cloves, chopped zest and juice 1 lemon 1tbsp olive oil 1tbsp cornflour 1tsp redcurrant jelly FOR THE SALSA 4tbsp olive oil 4tbsp frozen chopped shallots 1tbsp white wine vinegar small bunch mint, chopped handful fresh parsley, chopped pinch of sugar
1 Preheat oven to 220°C/Fan 200°C/ Gas 7. Unroll lamb and season, reserving the string ties.
2 Mix the spinach, herbs, garlic, lemon zest and juice. Press into the lamb, then re-roll and secure with string. Put the joint in a roasting tin, skin side up, drizzle with oil and season again. Roast for 20min, then reduce heat to…