COOKING INSTRUCTIONS
1) In a large bowl, mix the shallots, garlic, rosemary, mint, sugar, coriander, salt and chilli flakes. Rub the mixture over the surface of the lamb. Add butter if you want extra flavour. Place the lamb in a large glass baking dish, cover with clingfilm and refrigerate overnight.
2) Preheat the oven to 190C/Gas 5.
3) Take your lamb & pat it dry. Heat a roasting tray or large ovenproof frying pan over medium heat. Brown the lamb on both sides.
4) Set the tray with the lamb in it on a roasting rack and roast, fat side up, until it reaches an internal temperature of 60C, about 1 1/2 hours. Transfer to a platter. Set the tray over medium heat and add the stock, scraping the drippings and stirring to dissolve them in the stock. Simmer until reduced by half.
5) Rest the lamb leg before you serve
6) Serve the lamb with the reduced sauce, mint sauce, and vegetables, such as aubergine, courgette and parsnips, tossed with a splash of olive oil.
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