- Leg of lamb, approx. 2 kg
- 250g streaky bacon
- 8 baby onions
- 2 whole bulbs of garlic
- 300g baby carrots
- Ground black pepper
- 4 tablespoons chopped fresh mint leaves
- 1 tablespoon honey
- 2 pinches salt
- 4 tablespoons wine vinegar
- 60ml tablespoons olive oil
Preheat the oven to 180ºC
Whisk all the ingredients for the mint sauce together.
Peel the baby onions and cut whole bulbs of garlic in half. Place in the bottom of an Oval Le Creuset casserole (either 27cm or 29cm – depending on size and shape of lamb leg). Season the leg of lamb with salt and pepper and place on top of the vegetables.
Pour the mint vinaigrette over the lamb. Layer streaky bacon over the lamb over lapping each piece slightly.
Cover with the lid and place in the oven for 1 hour. Remove the lid, add the carrots and continue cooking for 25 minutes or until the bacon is crisp and the lamb cooked through.
Remove from oven and allow the meat to rest for 10 minutes before carving. Skim the excess oil off the top of the sauce. Serve.