- Sainsbury’s Taste The Difference Welsh Hill Mini Shoulder Joint
- Sainsbury’s Taste The Difference Fruity Hot Cross Buns
- Sainsbury’s Taste The Difference Salad Potatoes
- Sainsbury’s Mint Sauce
Directions0/0 steps made
- Season your shoulder joint with rosemary, onion granules, salt and pepper
- Preheat oven to 220
- Add a tablespoon of oil to a good quality frying pan and get it nice and hot
- Turn the heat to medium-high and sear each side for 1-2 minutes until you have a golden brown crust on every edge
- Transfer the meat to an oven proof dish or roasting tin
- Pour in the lamb stock, red wine, 1 tablespoon mint sauce and redcurrant jelly, and add in a few sprigs of fresh rosemary
- Cover with foil and put into the preheated oven – turn it down to 160 immediately and roast for 2 and a half to 3 and a half hours
- Once the lamb is cooked, remove it from the oven, cut the string and remove, then pull apart
- Meanwhile make the crispy minted potatoes – slice the potatoes so that they are about half a cm thick
- Toss the potatoes with a splash of olive oil, the remaining mint sauce and some salt and pepper
- Roast at 200 for 20-25 minutes, flipping and shaking halfway through
- To serve, spread your hot cross buns with a bit of butter and pan fry, fry an egg and layer it all up!
- (Bonus Easter points for garnishing with a little chick like we did!)
- Don’t move your meat around too much when searing it – leaving it still will create that lovely crust!
- The weight of your joint of lamb may vary slightly – ours was 550g and took 3 hours until it would ‘pull’ – yours might need more or less than this!
- Make sure to drizzle some of that delicious gravy onto your burger!
- You will probably have some lamb leftover (we got 6 burger portions from this joint) – the remaining lamb is great in a wrap, flatbread, sandwich or just served with potatoes and veg!