This is a British classic everyone loves, especially at Easter. It's easy to make and is so tasty, the most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavour on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside.
How to make Roast Lamb with homemade mint sauce
- 1 bulb garlic, 3 cloves peeled and crushed, the others left whole
- 1 small bunch fresh rosemary, half the leaves removed and coarsely chopped, half in sprigs
- zest of 1 lemon
- olive oil
- 2 kg quality leg of lamb
- sea salt
- freshly ground black pepper
- 1.5 kg potatoes, peeled and cut in half
- For the mint sauce
- 4 tablespoons chopped fresh mint leaves
- 1 teaspoon sugar
- 2 pinches salt
- 1 tablespoon hot water
- 3 tablespoons wine vinegar
To make the mint sauce:
- Preheat the oven to 200ºC/400ºC/gas 6 and place a large roasting tin for the potatoes at the bottom of the oven.
- Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together.
- Season the lamb with salt and pepper and rub the marinade into the lamb.
- Place the lamb on the hot bars of the oven above the large roasting tin.
- Boil the potatoes, simmer for 8-10 minutes, drain and ruff the edges up of the potatoes.
- Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good amount of olive oil.
- Tip the potatoes into the roasting tin and place under the lamb to catch all the wonderful juices.
- Cook the lamb for about an hour and 15 minutes if you want it pink (rare) or an hour and a half if you want it well done.
- Take the lamb out of the oven and cover with tinfoil and leave for 15 minutes before serving.
- Carve the lamb into neat slices and serve with the potatoes and mint sauce.
- mix the chopped mint, sugar, salt, hot water and wine vinegar stir and set a side.
Tip: Try putting a few parsnips or carrots in with the roast potatoes.