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.
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 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
- Preheat the oven to 180-190°C,160-170°C Fan, Gas Mark 4-5.
- 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.