Roast Lamb with Mint Sauce
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 1.3kg/3lb lean lamb leg, shoulder or half shoulder joint
- Salt and freshly milled black pepper
- Grated zest of 1 lemon
- 2 large garlic cloves, peeled and sliced lengthways
- 2 large sprigs fresh rosemary leaves
- 15ml/1tbsp olive oil
- 45ml/3tbsp lemon marmalade, melted
For the Gravy
- :15ml/1tbsp plain flour
- 600ml/ 1pint good, hot lamb stock, homemade, if preferred
For the Mint Sauce (makes 150ml)
- :1 x 30g pack fresh mint leaves, stalks removed
- 60ml/tbsp light muscovado sugar
- 150ml/¼pint boiling water
- 150ml/pint white wine vinegar
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- 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.
- 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.
- 10-15 minutes before the end of the cooking time glaze the joint with the lemon marmalade.
- 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.