Roast lamb with mint jelly and lavender

Name: Roast lamb with mint jelly and lavender
Yield: Serves 4
Cuisine: British
Ingredients: pan gravy, optional, to serve; 2 kg (4½ lb) cooking apples; sea salt and pepper; sea salt and pepper; 1 garlic clove, peeled and thinly-sliced; 1 tbsp vegetable oil; 2 best ends (racks) of lamb, French trimmed, each 400–450 g (14 oz-1 lb); few sprigs of lavender; 10 sheets leaf gelatine; about 300 g (11 oz) preserving or granulated sugar; about 300 g (11 oz) preserving or granulated sugar; 25 g (1 oz) mint leaves; 300 ml (½ pint) cider vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Lavender, like rosemary, gives an amazing aroma to lamb as it roasts and fresh mint jelly is the perfect partner. You’ll have more mint jelly than you need here, but it will keep for a few months in the fridge in sterilised jars.

Ingredients

2 best ends (racks) of lamb, French trimmed, each 400–450 g (14 oz-1 lb

Europe
United Kingdom
Main course

Method

Make the mint jelly at least 2 days ahead. Roughly chop the apples, including the peel and cores. Place in a heavy-based saucepan with 1 litre (1½ pints) water, bring to the boil an