Roast Lamb and Mint Sauce

mint leaves

🥗Healthier: fresh basil

💰Cheaper: dried mint

Dried mint is more affordable and readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

Preheat the oven to 170°C for a fan oven or 190°C for a conventional oven.

Prepare a bed of chopped carrots, celery, and onion in the bottom of the roasting dish.

Top and tail the onion, keeping the skin on, and slice it.

Cut the rosemary into small lengths.

Make holes in the lamb and insert anchovy paste, a sprig of rosemary, and a sliver of garlic into each hole.

Place the lamb on top of the vegetables in the roasting dish.

Add boiling water to the roasting dish up to the level of the meat.

Roast the lamb for 56 minutes at medium, which is 7 minutes per 100 grams.

While the lamb cooks, prepare the mint sauce by washing and finely chopping the mint leaves.

In a jug, pour boiling water over the chopped mint, add 1 teaspoon of sugar, 1 tablespoon of vinegar, and a pinch of salt; stir to combine.

Taste the mint sauce and adjust sugar and vinegar levels if necessary.

When the lamb is done, check the internal temperature; it should be around 70°C.

Remove the lamb from the oven, cover it with foil, and let it rest for about 20 minutes.

Strain the cooking liquid from the lamb to make gravy.

Add chicken stock to the strained liquid for more flavor, then sift in flour to thicken the gravy.

Carve the lamb, adding the juices from the carving back into the gravy.

Serve the lamb with mint sauce, potatoes, and gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens