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Roast Leg of Lamb with Homemade Mint Sauce

Roast Leg of Lamb with Homemade Mint Sauce

Tuesday, 12 May 2015 14:30:18 Europe/London

Serves 8

1 hour and a half cooking time


  • 2kg of Leg of Lamb
  • 1.5kg of potatoes ( peeled and cut in half)
  • 1 garlic bulb
  • 1 small bunch fresh rosemary
  • 1 zest of lemon
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 4 tablespoons of chopped fresh mint leaves
  • 1 teaspoon of sugar
  • 1 tablespoon of hot water
  • 3 tablespoons wine vinegar



  1. Firstly, preheat the oven to 200ºC/400ºC/gas 6
  2. Place a roasting dish on the bottom shelf for the potatoes.
  3. Chop half the rosemary, peel and crush 3 garlic cloves then mix with lemon zest and olive oil together to create a marinade.
  4. Then season the lamb with salt and pepper and rub the marinade into it.
  5. Place on the hot bars of the oven above the tray.
  6. Boil the potatoes, simmer for 10 minutes and scuff the edges.
  7. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over with olive oil.
  8. Put the potatoes into the tray and back on the bottom shelf to catch all the juices from the Lamb above.
  9. While they are cooking you have time to make the mint sauce. This is easy, just mix the chopped mint, sugar, and 2 pinches of salt with  hot water and wine vinegar.
  10. If you would like your lamb pink cook it for about 75 minutes or 90 minutes if you want it better done.
  11. When cooking is done, take the lamb and potatoes out of the oven and cover with tinfoil and leave for 15 minutes before serving.
  12. Carve and serve with the potatoes and mint sauce.
Posted in Roast Dinner Recipes By

george hixson

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