Great British Roast Lamb Recipe with Mint Sauce & Gravy

mint leaves

🥗Healthier: fresh basil

💰Cheaper: dried mint

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

Poke holes in the leg of lamb with a sharp knife.

Insert thickly cut garlic cloves and sprigs of rosemary into the holes.

Brush the lamb lightly with olive oil.

Sprinkle a little salt on the lamb.

Place the lamb on a trivet in a baking tray to catch the juices.

Preheat the oven to 220°C (428°F) and roast the lamb for 15 minutes per kilogram.

After the initial cooking period, reduce the oven temperature to 180°C (356°F) and continue cooking for 20-25 minutes per 500 g.

Pick the leaves off a big bunch of fresh mint (28 g) and chop them finely.

In a heatproof jug, add about 100 ml of boiling water and 2 teaspoons of sugar, stirring to dissolve.

Add the chopped mint to the sugar water and mix well.

Add vinegar to the mint mixture and stir; taste and adjust with more vinegar if needed.

Check the lamb for doneness by piercing it and observing the color of the juices; if clear, it's likely cooked.

If necessary, return the lamb to the oven for an additional 10 minutes.

Transfer the lamb to a plate and let it rest for 15 minutes before carving.

Pour boiling water into the roasting pan and stir to combine with the meat juices.

Remove the trivet and pour the liquid into a measuring jug.

Crumble in a stock cube and stir, then add hot water to reach desired gravy volume.

Pour the gravy into a pan and whisk in a heaped teaspoon of corn flour mixed with water.

Bring the gravy to a boil while stirring, then turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens