appetite magazine
Roast lamb with mint sauce
 
 
Author:
Serves: 6
Ingredients
  • 1.3kg 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 rosemary
  • 1tbsp olive oil
  • 3tbsp lemon marmalade, melted
  • For the mint sauce
  • 30g fresh mint leaves, stalks removed
  • 2 tbsp light muscovado sugar
  • 150ml boiling water
  • 150ml white wine vinegar
Method
  1. Preheat the oven to 180C/Gas 4.
  2. Make slits on both sides of the joint and season. In a small bowl, mix together the lemon zest, garlic, rosemary leaves and oil.
  3. Stuff the mixture into the slits, brush with the remaining mixture, place joint on a rack in a large non-stick roasting tin and cover with foil.
  4. Roast (medium: 25 mins per 450g +25 mins; well done - 30 mins per 450g + 30 mins).
  5. mins before the end of cooking remove the foil.
  6. -15 mins before the end of cooking, glaze the joint with the lemon marmalade.
  7. For the mint sauce, pound the mint leaves and sugar into a rough paste in a pestle and mortar.
  8. Add the boiling water and leave to infuse for 5-10 mins.
  9. Allow to cool and stir in the vinegar.
  10. Serve with seasonal veg and gravy made with homemade lamb stock and fat from the roasting tin.
Recipe by appetite magazine at https://www.appetitemag.co.uk/roast-lamb-with-mint-sauce/