Rosemary Roast Lamb Chunks with Mint Sauce Recipe

I bought a packet of succulent lamb chunks from the local hypermarket and marinated it right away when I reached home. This is the first time I made mint sauce to go with my roast lamb. You can use any plain jelly or just make your own. I used a little gelatin to make some sofe jelly for my mint sauce. Taste good with the roast lamb!

Ingredients to Marinade lamb
Lamb Chunks, 600 gms
Rosemary, 3 twigs fresh or 1 tablespoon dried
Thyme, 1/2 teaspoon dried
Lemon juice from 1 lemon
Salt to taste
Brown sugar, 2 tablespoons
Pepper, 1/2 teaspoons

Marinade the lamb chunks overnight with all the ingredients. Roast in preheated oven at 180 Deg C for 1 hour or until they turned golden brown.

Ingredients for Mint Sauce
Jelly, 2 tablespoons
Mint, 2tablespoons, dried or fresh around 20 leaves, chopped finely
Sugar to taste
Salt to taste
Vinegar 1 tablespoon
A little water

Break the jelly into small pieces. Add all the ingredients together. Chill the mint sauce.