Recipe

Roast Leg Of Lamb With Mint Sauce Recipe

Add Step-by-Step Photos	Sitbynellie / All my dishes 5 months, 1 week ago A straightforward and fail-proof way to cook a leg of lamb. This is a very special dish for a family Sunday dinner or a dinner party - look every bit the master chef and carve it at the table! Prep:10m Cook:105m Servings:6	Sitbynellie
	easy juicy succulent lowcarb

1. Wash and dry

2. Thermometer in

3. Mint Sauce

4. Carve

7. Plated

5. Juices in Tray

6. Gravy

7. Lavender Salt

8. Cheat!

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Ingredients

1 whole leg of lamb, about 2 - 2.25kg (4 1/2 - 5 lb)

Some olive oil for rubbing

Seasoning - I use Jamie Oliver's rosemary, lavender & oregano salt but any combination of dried herbs and salt would do

Some lamb flavour gravy granules/powder

6 tablespooons chopped fresh mint leaves

1 tablespoon caster sugar

4 tablespoons white wine vinegar

4 tablespoons boiling water

A large pinch of salt

Directions

This method is for roasting a lean joint of meat.

Take the meat out of the fridge an hour or so before cooking.

Preheat the oven to Gas 8/230C/450F.

Unwrap, wash and dry the meat thoroughly.

Place on a rack in a roasting tin.

Rub with olive oil.

Give it a good sprinkling of herbs and seasoning.

Insert a meat thermometer so that the point is in the middle of the thickest part of the thigh.

For medium-rare doneness (a bit pink in the middle), the final internal temperature should read 65C/150F, so set the thermometer alarm for 60C/140F (the internal temperature will continue to rise after the meat is taken out of the oven).

Put in the hot oven and cook for 25 minutes.

Then turn the oven down to between Gas 4 & 5/185C/365(approx.)F and continue to roast. A joint this size will take roughly 1 3/4 - 2 hours, about 25 minutes to the lb. in total.

Make the mint sauce:

Combine the chopped mint leaves, sugar, vinegar, boiling water and salt together in a bowl and mix well.

When the thermometer says 60C/140F, take the meat out, transfer to a carving tray and cover tightly with tin foil.

Let it 'rest' for about 20 minutes before carving.

Pour a little boiling water into the tin and scrape up all the juices and bits with a spatula. Stir vigorously.

Pour the liquid into a saucepan and bring to the boil.

Add a couple of teaspoons of ready-prepared gravy mix in to thicken and season the gravy.

When the gravy has thickened and reduced a little, remove from the heat.

Carve the meat. (This looks really impressive if you do it at the table!!)

Serve with boiled potatoes in butter and snipped chives, and other veg of your choice. Pass the mint sauce....

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