Allow 2-3 cutlets per person - this recipe is enough for two
Lean lamb loin joint (six cutlets) OR Boneless shoulder joint
Lamb sausages (or if you can't find lamb sausages easily, perhaps some finely minced lamb could be substituted)
Lots of fresh mint
The meat should be cooked at Gas mark 4-5/350 F. For medium (the way I like it) I allow 25 mins the lb plus 25 mins. Well done would need about 30 mins the lb plus 30 mins.
Place loin joint onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time.
Remove 3 lamb sausages from their skins and mix together with a generous handful of chopped fresh mint.. Shape into a sausage and roast alongside the lamb for the final 30 minutes cooking time.
If you use a boneless shoulder of lamb cut the string that the butcher has used to prepare the joint and open up joint flat. Layer mint leaves and sausage meat onto the lamb and then re-roll the lamb. Use a thick strip of foil to wrap the joint and keep it in place, then weigh and roast by the same method as shown for the loin roast above.
Serve this with new season's potatoes (boiled), spring greens or savoy cabbage, carrots and a really good gravy - and lots of home-made mint sauce - not that awful dark green mint jelly that you can buy!
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