Joes' old school lamb


4 150-170gm lamb rumps

3 cloves of garlic crushed

1 stem of rosemary finely chopped

2 tablespoon of good olive oil

2 tablespoon of mint jelly

4 cups of liquid beef stock

2 cups of green peas

Rind of half a lemon


1. Combine the lamb with the garlic, rosemary, lemon and the oil to marinate for about an hour or so in the refrigerator.
2. Preheat your oven to 180 degrees celsius.
3. Place the lamb on paper towels to drain most of the oil off.
4. Place the lamb in a hot frying pan (oven proof frying pan otherwise place an oven dish in the oven to preheat) and season with salt and pepper.
5. Cook each side until nice and brown then put into the oven (or place the lamb in the oven dish) for about 10 to 15 minutes.
6. Place the mint jelly in a small saucepan with the beef stock and bring to the boil. Then turn the stove down to simmer until half of the liquid is left.
7.Take the lamb out of the oven and rest it somewhere warm for about 5 to 10 minutes
8.Add the peas to the sauce and bring to boil - then take it off the heat.

Serving (for 4 people)
• Place the mashed potatoes in the middle of the 4 plates.
• Slice the lamb and divide them equally on the 4 plates.
• Using a tablespoon, spoon the sauce over the lamb.
• Garnish with a sprig of mint each.
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