Is there anything more delicious than mint and rosemary jelly with some lamb chops? Or even better, a hot roasted lamb leg, dripping with sauce, and the fresh bite of mint jelly with every roasted potato mouthful?
It’s a delicious, ancient combination and it was paired because mint and rosemary help to digest the fatty components from a meaty dish like that. I love how intuitive these age-old combos are, and that there is an inherent, if unknown, logic behind these pairings.
This recipe is based on the apple jelly recipe – that’s the base jelly that we add flavouring to.