Minted Roast Lamb Preparation Time: 25 minutes | Cooking Time: 1 hour 45 minutes 2 medium brown onions (300g), chopped coarsely 2 cups loosely packed fresh mint leaves 2 tablespoons lime juice 1 teaspoon finely grated lime rind 2 fresh green chilli peppers, seeded 1 tablespoon allspice, crushed 1 leg lamb (approximately 2kg) 1 teaspoon salt 1 tablespoon soy sauce 1/4 cup honey 1/2 cup lamb stock

Blend or process onion, mint, juice, rind, peppers and allspice until smooth. Using a sharp knife, make 20-30 deep slits all over lamb; poke as much onion mixture into slits as possible, spread remianing mixture over lamb.

Preheat oven to moderately slow.

Place lamb in baking dish, fat-side up; sprinkle salt over lamb.

Roast lamb, uncovered, in moderately slow oven 1 hour 40 minutes, basting frequently. Remove lamb from dish; set aside in warm place.

Skim off any excess fat from pan juices in baking dish; discard fat. Add soy sauce, honey and stock; stir into pan juices. Pour stock mixture into small saucepan, bring to a boil; boil, uncovered, until sauce has reduced by half.

Serve lamb with sauce.

SERVES 6

SERVING SUGGESTION: Serve this dish as a wonderful change from the usual Sunday roast, with baked sweet potatoes and crisp fried okra.