Mouth-watering roast lamb with mint sauce – a kitchen classic

Serve up the perfect spring Sunday roast with our fool proof recipe for roast lamb.

roast lamb with mint sauce
Succulent roast lamb with mint sauce.

Roast lamb with mint sauce is a quintessentially British dish. With Mothering Sunday just around the corner, now is the time to step out of the shadows and demonstrate your culinary prowess. Mother’s Day may be a bit early for home-reared seasonal spring lamb but there’s no shortage of imported options at the supermarket or butchers.

Choose the traditional bone-in leg or a boneless rolled joint.  For a slightly sweeter taste, opt for shoulder of lamb.

Feeds: 4-6
Time to prepare: 15 minutes
Time to cook: Medium: 25 minutes per 450g (1lb) plus 25 minutes, Well done: 30 minutes per 450g (1lb) plus 30 minutes
Oven temperature: Gas mark 4-5, 180-190°C, 350-375°F

Ingredients

  • 1.3kg (3lb) lean lamb leg, shoulder or half shoulder joint
  • Salt and pepper
  • 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 (4tbsp) light muscovado sugar
  • 150ml (¼pint) boiling water
  • 150ml (¼pint) white wine vinegar

Roast lamb with mint sauce – method

  1. 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.
  2. 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.
  3. 10-15 minutes before the end of the cooking time glaze the joint with the lemon marmalade.
  4. 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.
  5. When the mixture is almost cold, stir in the vinegar and transfer to a serving bowl.  Leave the sauce to stand for 1-2 minutes before serving.

Serve with roast potatoes, spring vegetables and a good bottle of wine. Enjoy!

If you liked Mouth-watering roast lamb with mint sauce – a kitchen classic and seek more favourite roast dinner recipes visit our Food and Drink channel.

Tags: , , Last modified: March 18, 2022

Written by 7:06 am Food & Drink

travel newsletter

Subscribe To Our Newsletter

Subscribe to our weekly newsletter to receive the latest news, reader offers and competitions from our team.

 
 
 
 

Thanks for subscribing to 50connect's weekly newsletters. We look forward to sharing some great content and competitions with you.

Kind regards,

50connect team 

 
 
 
 

Close
travel newsletter

Subscribe To Our Newsletter

Subscribe to our weekly newsletter to receive the latest news, reader offers and competitions from our team.

 
 
 
 

Thanks for subscribing to 50connect's weekly newsletters. We look forward to sharing some great content and competitions with you.

Kind regards,

50connect team