INGREDIENTS

INSTRUCTIONS

CHERRY & SPEARMINT COMPOTE
Preheat oven to 220C/gas7. Make small incisions all over lamb with tip of
sharp knife. Peel garlic & cut into slivers. Insert into incisions with
spearmint leaves. Rub lamb with a little softened butter. Season lightly.
Heat a griddle or large skillet until evenly hot. Sear meat on all sides to
seal.
Transfer lamb to a roasting tin. Roast in a preheated oven for 50 minutes,
turning lamb once during cooking. Prepare cherry & spearmint compote while
lamb is cooking. Strip leaves from a good handful of spearmint. Place on a
chopping board and sprinkle with sugar. Chop finely.
Heat crab apple jelly in a small pan. Add chopped mint & continue to heat
until jelly has melted & there are no lumps.
Add a squeeze of lemon juice if necessary to enliven flavours. Remove pan
from heat. Stone & add cherries. The heat from jelly will be quite enough
to soften cherries without allowing then to cook down to a pulp. Cool &
chill lightly before serving.
Test lamb by inserting a skewer into thickest part of meat & holding it
there for a count of 10. Touch skewer to your lips, if it feels hot meat is
cooked. Transfer lamb to a warming oven for 10 minutes before carving.
Carve lamb & serve overlapping slices with cherry & spearmint compote
served separately.
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