gareth mullin's roast leg of lamb & mint sauce

mint leaves

🥗Healthier: fresh basil

💰Cheaper: dried mint

Dried mint is more affordable and has a longer shelf life.

Take the leg of lamb out of the bag and dry off any excess moisture with a kitchen towel.

Trim off any sinew from the top of the lamb.

Preheat the oven to 180°C (356°F).

Make incisions all around the leg of lamb using a sharp knife.

Slice the garlic into small pieces and push them into the incisions in the lamb.

Cut small sprigs of rosemary and push them into the incisions alongside the garlic.

Heat a small pan on medium heat and add olive oil.

Season the leg of lamb with salt and pepper on both sides.

Sear the lamb in the pan for a few minutes until it gets some color.

Remove the lamb from the pan and place it on a plate.

Add halved carrots and onions to the roasting tray.

Place the lamb on top of the carrots and onions in the roasting tray.

Add the remaining garlic and rosemary to the tray.

Pour in a glass of red wine and a liter of beef stock into the tray.

Season with a twist of pepper and a pinch of salt.

Roast in the preheated oven for 1 hour, then turn the lamb over and roast for another 45 minutes to 1 hour.

Once cooked, remove the lamb from the oven and cover it with tin foil to rest for at least 1 hour.

After resting, reduce the juices in the pan by half to make gravy.

Prepare a mint sauce by blending mint, basil, red wine vinegar, olive oil, and capers.

Slice the lamb and serve with mint sauce and gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens