- Left over lamb joint
- 1 bunch of fresh mint leaves
- 2 tablespoons of honey
- 2 tablespoons of balsamic vinegar
- Pinch salt
- Fresh Bread
1. Preheat the oven to 180 °C
2. Once the oven is heated take the lamb joint, place in a roasting tin and cover with tin foil. Place in the oven for 25 mins.
3. Whilst the lamb is re-heating the sticky glaze can be prepared. Finely chop the fresh mint leaves and place in a bowl along with the honey, balsamic and salt. Mix together until the consistency is goey but not runny. If it goes too runny as a little more honey to bring it together.
4. After the 25 mins take the lamb out of the oven ensure it is piping hot all the way through, discard the foil and place on a plate. Get 2 forks and start pulling the meat apart so that it is roughly separated and place back into the roasting tray.
5. Evenly pour the glaze over the top of the lamb making sure that all the meat is covered.
6. Place in the oven for a further 5 minutes.
7. Slice the fresh bread and butter 2 slices add your lamb – yum!
About the Chef
Natalie Weterings says “It’s my mission to get as much veg into my toddler as I possibly can and frozen spinach is my favourite secret weapon!”