Roast Lamb with Mint and Rosemary Gravy
Using the Knorr Cook-in-Bag you will never have to stress again about your lamb being dry and flavourless! Try this delicious recipe for your Sunday roast!
- 1.5 kg leg of lamb (bone in)
- 1 Knorr Cook-in-Bag garlic and rosemary
- 15 ml dry sherry
- 250 ml water
- 5 ml fresh mint, chopped
- 5 ml fresh rosemary, chopped
- 10 ml cornflour to make a paste, mixed with a little water
- 1 Knorr chicken stock pot
- 30 ml mint jelly
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