Roast Leg of Lamb

Roast Leg of Lamb with Mint Sauce 

A roast leg of lamb is always impressive, yet truly effortless to cook. Any leftovers are delicious on sandwiches and in wraps and salads. Serve with mint sauce.

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Cook Time:
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Serves: 6

Mint Sauce

  1. Preheat the oven to 180°C

  2. Place the lamb in a roasting tin that is close to it in size

  3. Brush the lamb with olive oil and season well with salt and freshly ground black pepper

  4. Rub the chopped herbs over the lamb

  5. Roast the lamb for about 60 minutes for rare, 75 minutes for medium or 90 minutes for well done

  6. Remove the lamb from the oven, cover loosely with foil and leave to rest for 15 minutes before carving

  7. While the lamb is resting, make the mint sauce

Mint Sauce

  1. Put the vinegar and sugar in a small saucepan with 125 ml water, stir well to dissolve the sugar, then bring to the boil over medium-high heat

  2. Reduce the heat and simmer for 3 minutes, then remove from the heat

  3. Add the mint and allow to infuse for 10 minutes before serving

  4. Carve the lamb by slicing across the width of the leg using a sharp knife.

Category: Entrée

Cuisine: Global

Sub-Category: Lamb