Sloe Gin Roast Lamb
Sloe Gin Roast Lamb



  • 1.3kg lamb leg
  • 2 tbsp chopped mint leaves
  • 2 red onions, quartered
  • 1 tbsp olive oil
  • 150ml sloe gin
  • Roast vegetables, to serve
  • Preheat the oven to 160C. Place the lamb leg on a chopping board and slash all over with a sharp knife. Season and stuff the mint into the holes. Place the onions in a large roasting tin, place the lamb on top and drizzle with the olive oil and sloe gin. Cover with foil and cook for 2.5 hours, basting occasionally.
  • During the final 30 mins of the cooking time, remove the foil and continue roasting. Transfer the leg to a plate and leave to rest for 10 mins, then carve and serve with the pan juices, roast vegetables and some gravy.
2 hrs 30 mins
6 serving

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