Barbecued Leg of Lamb
|Mint sprig/2 teaspoon dried mint||2|
|Leg lamb||4 1⁄2 Pound (2 Kilogram)|
|Oil||45 Milliliter (3 Tablespoon)|
|Canned homepride||13 1⁄4 Pound (376 Gram)|
|Barbecue sauce||1⁄2 Cup (8 tbs) (Cook In)|
Preheat oven to 200°C/400°F/Gas Mark 6.
Place the mint in a large roasting pan.
Trim excess fat from the lamb and place on the mint.
Pour over the oil.
Place in the oven and cook for 1 1/2 hours.
Baste with fat at intervals during the cooking.
Remove the lamb from the oven and drain off excess fat.
Pour the Barbecue Cook-in-Sauce over the lamb.
Cover with foil and return to the oven for 30 minutes.
Remove the roasting pan from the oven.
Place the meat on a warm serving plate and pour over the remaining sauce from the pan.
Garnish with sprigs of mint and serve with vegetables.