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Bonne Maman Wild Blueberry Preserves and Mint Glazed Lamb

Bonne Maman Wild Blueberry Preserves and Mint Glazed Lamb


1 boned leg of lamb, approx 3 ¼ lb., tied and ready to roast

2 Tbsp olive oil

1 garlic clove, crushed

3 ½ oz. chicken or vegetable stock

Ingredients: Glaze

½ pint pomegranate juice

5 Tbsp Bonne Maman Wild Blueberry Preserves

1 oz. fresh mint, roughly chopped

1 Tbsp. white wine vinegar



Put all of the glaze ingredients into a saucepan and stir over a gentle heat until the preserves have melted. Bring to a boil and boil for 5 minutes or until the liquid has reduced to about a quarter. Let cool completely, then strain.

Preheat oven to 425°

Sit the lamb in a roasting pan that is just large enough to hold it comfortably. Rub all over with the olive oil and garlic. Pour the stock into the pan and put the lamb into the preheated oven to roast for approx. 30 minutes.

Reduce the temperature to 350° and pour over the glaze mixture. Continue to roast for another 45 minutes basting with the pan juices every 15 minutes.

Remove from the oven and lift onto a board for carving. Cover with foil and allow to rest for 10-15 minutes before serving.


The glaze can be made 2-3 days ahead and kept in the fridge in a jar.

If you prefer your lamb well done, lower the oven temperature further to 325°, cover with foil and cook for 1 hour.

Stir in a little extra freshly chopped mint and you can use the glaze cold to serve as a sauce.