Roast lamb with mint cream sauce | easyFood

Name: Roast lamb with mint cream sauce | easyFood
Ingredients: Combine the oil, rosemary, garlic and mustard in a large shallow dish. Spread over the lamb and refrigerate for at least one hour, or overnight if possible.; Preheat the oven to 200˚C/180˚C fan/gas mark 6. Remove the lamb from the marinade and place in a roasting tin. Cover with foil and bake for 30 minutes.; Remove the foil and cook for another 50-60 minutes until cooked to your liking, basting occasionally with the marinade.; Meanwhile, heat the oil for the sauce in a saucepan over a medium heat. Add the onion and garlic and cook for 5-7 minutes until soft.; Add the wine and simmer, uncovered, until reduced by about half. Add the stock cube and Avonmore Cooking Cream. Bring to a simmer, then reduce the heat to low.; Remove from the heat and stir in the mint. Serve the lamb with the sauce poured over.

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Combine the oil, rosemary, garlic and mustard in a large shallow dish. Spread over the lamb and refrigerate for at least one hour, or overnight if possible. Pre

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Ingredients

Combine the oil, rosemary, garlic and mustard in a large shallow dish. Spread over the lamb and refrigerate for at least one hour, or overnight if possible.
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Remove the lamb from the marinade and place in a roasting tin. Cover with foil and bake for 30 minutes.
Remove the foil and cook for another 50-60 minutes until cooked to your liking, basting occasionally with the marinade.
Meanwhile, heat the oil for the sauce in a saucepan over a medium heat. Add the onion and garlic and cook for 5-7 minutes until soft.
Add the wine and simmer, uncovered, until reduced by about half. Add the stock cube and Avonmore Cooking Cream. Bring to a simmer, then reduce the heat to low.
Remove from the heat and stir in the mint. Serve the lamb with the sauce poured over.