Lamb Shoulder with Rosemary and Mint

There is something about the combination of lamb with rosemary and mint -  it's just tastes so delicious and makes you want to go "mmmmmmm!" after every bite.    I made rosemary and mint marinade (or jelly) that was initially for lamb chops but since the lamb shoulder was on special I grabbed this instead.

This dish is so good and while cooking in the oven the smell just traveled throughout the house!  So yummy!

I don't really measure when I am cooking....I only measure when I bake :).  So these are approximate measures of the recipe.

Lamb Shoulder with Rosemary and Mint

1kg of lamb shoulder
1/2 cup of mint jelly
3 tbs of mint chopped up (i just used Vietnamese mint in the garden)
3 tbs of fresh rosemary (or you can use the dry ones)
1 tbs of vegetable oil or olive oil
salt and pepper to taste

In a bowl transfer all ingredients (except for lamb) in a large sized bowl and mix well.   Transfer the lamb shoulder into the marinade and rub the marinate into the lamb on all sides.

Refrigerate over night to get the deep flavour.  You can marinate for one hour but I like to marinate overnight so you get that mint and rosemary flavour absorb through the meat.

Preheat oven at about 180c for 10 minutes and transfer the marinated lamb onto a baking tray making sure all sides are covered with the marinate.

Cook for at least 35minutes in the oven or until cooked through.  It can take longer or less depending on your oven.

Rest for 10 minutes and so and cut into slices and serve with veges, salad or hot chips!  YUMM!