Roast Lamb with Mint Sauce Roast Lamb with Mint Sauce

Roast Lamb with Mint Sauce

A slight twist on the traditional Sunday roast, lamb leg or shoulder joint with a zesty glaze and a classic mint sauce.

prep time
15 mins

cook time
1 hour

6 people

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 1.3kg lean lamb leg, shoulder or half shoulder joint
  • Grated zest of 1 lemon
  • 2 large garlic cloves, peeled and sliced lengthways
  • 2 large sprigs fresh rosemary leaves
  • 1 tablespoon olive oil
  • 3 tablespoons lemon marmalade, melted
  • For the Gravy:

  • 1 tablespoon plain flour
  • 600ml good, hot lamb stock, homemade, if preferred
  • For the Mint Sauce (makes 150ml):

  • 1 x 30g pack fresh mint leaves, stalks removed
  • 4 tablespoons light muscovado sugar
  • 150ml boiling water
  • 150ml white wine vinegar


  1. Preheat the oven to 180-190°C,160-170°C Fan, Gas Mark 4-5.
  2. Place the joint on a chopping board and make several slits on both sides. Season. In a small bowl mix together the lemon zest, garlic, rosemary leaves and oil.
  3. Stuff the mixture into the slits, brush with any of the remaining mixture, place the joint on a metal rack in a large non-stick roasting tin and cover and roast for the preferred, calculated cooking time. 40 minutes before the end of the cooking time remove the foil.
  4. 10-15 minutes before the end of the cooking time glaze the joint with the lemon marmalade.
  5. To prepare the mint sauce: pound together the mint leaves and sugar in a mortar and pestle to a rough paste. Alternately place in a food processor or blender and blend to a paste. Add the boiling water and leave to infuse for 5-10 minutes.