• Lamb leg, trimmed 4 kg
  • Cranberry sauce, jelly 500 g
  • Cranberry juice 250 ml
  • Mint fresh, chopped 40 g
  • Black pepper 5 g

Dates Salsa Verde:

  • Olive oil 200 ml
  • Dates, soft chopped 200 g
  • Parsley, fresh, chopped 20 g
  • Garlic, chopped 20 g
  • Capers, drained 30 g
  • Colman's Dijon Mustard (2x2.25kg) 20 g

To Serve:

  • Boiling water 2 l
  1. Lamb:

    • Preheat oven to 200°C, place the lamb into a roasting pan and roast for an hour.
    • Put cranberry sauce, cranberry juice, mint leaves, black pepper and Knorr Demi Glace Sauce in a food processor and blend until combined.
    • Remove lamb and baste with cranberry mix and return to the oven for another 30 minutes, cook to your liking.
    • Remove from the oven, strain the lamb and use the natural jus to serve.
  2. Dates Salsa Verde:

    • Put all salsa ingredients together in a bowl and mix well.
  3. To Serve:

    • Add water to the Knorr Mashed Potato and mix until smooth and creamy.
    • Serve next to the leg of lamb. Dress the lamb with Salsa Verde.