|Add a touch of class to your roast lamb with a slug of SLOEmotion SLOE Gin and freshly chopped mint.Prep time: 10 min Cooking time: 3 hrs Serves: 4-6Ingredients:
- Preheat the oven to 160C/140C fan/gas 3. Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut the meat bands or butcher’s string. Season with salt and black pepper then stuff the mint into the slits.
- Put the onions into the base of a large non-stick roasting tin and rest the joint on top. Drizzle with the olive oil then add the SLOE Gin. Cover with foil and cook in the oven for 2½-3 hours, basting occasionally.
- During the last 30 minutes of the cooking time, remove the foil to allow the joint to brown. Once cooked, transfer the lamb to a warm plate, cover and allow to rest for 10 minutes.
- Meanwhile, remove any excess oil from the juices in the roasting tin, strain and serve with the lamb, seasonal vegetables and roast potatoes.