Roast Leg Of Lamb With Fresh Cherry And Spearmint Compote

CATEGORY	CUISINE	TAG	YIELD
Meats		Tessa	1	Servings

INGREDIENTS

2 1/3	kg	Leg of lamb, boned
2		Cloves garlic
		Few sprigs fresh spearmint
30	g	Softened unsalted butter
		Salt & ground black pepper
		A good handful of spearmint
1/2	t	Sugar
2	T	Crab apple jelly
1		Squeeze fresh lemon juice
450	g	Cherries

INSTRUCTIONS

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.  DISCLAIMER(c) Copyright 1996 - SelecTV
Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6382 Calories From Fat: 3103 Total Fat: 345.1g Cholesterol: 1627.8mg Sodium: 1395mg Potassium: 6121.3mg Carbohydrates: 368.8g Fiber: 24.5g Sugar: 2.2g Protein: 446.2g

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