Ingredients
1 lamb leg , with shank
1 rosemary stalk
5 potatoes, medium-sized, peeled and quartered
3 tbsp olive oil
1 tbsp kosher salt
½ cup vinegar
1¼ cups water, divided
2 tbsp gelatin powder
½ cup mint leaves, chopped
1 cup mint leaves, fresh
3 cups refined sugar
Preparation
Preheat your oven to 356 degrees F.
Brush the lamb with olive oil and sprinkle rosemary and salt all over it.
Place the potato on a baking sheet wrapped in foil.
Next, place the seasoned lamb leg on a trivet in a baking tray or directly onto the oven rack for a bigger size of lamb leg, along with the potatoes. Bake it in the oven for roughly 2 to 3 hours.
Remove the roasted leg from the oven, then wrap it in aluminum foil for 30 minutes to retain the heat before carving it and then serving.
Combine the fresh mint leaves, sugar, vinegar, and a cup of water in a saucepan.
Bring the saucepan to a boil and simmer its contents for 10 minutes before straining them.
Now, take the gelatin and dissolve it in ¼ cup of water.
Add the dissolved gelatin to the strained mixture and mix in the chopped mint leaves. Allow the jelly to cool for it to naturally thicken.
Serve the room-temperature or chilled jelly alongside the roasted lamb leg. Enjoy!
