Roast Leg Of Lamb With Mint Sauce
From sitbynellie 14 years agoIngredients
- 1 whole leg of lamb, about 2 - 2.25kg (4 1/2 - 5 lb) shopping list
- Some olive oil for rubbing shopping list
- seasoning - I use Jamie oliver's rosemary, lavender & oregano salt but any combination of dried herbs and salt would do shopping list
- Some lamb flavour gravy granules/powder shopping list
- 6 tablespooons chopped fresh mint leaves shopping list
- 1 tablespoon caster sugar shopping list
- 4 tablespoons white wine vinegar shopping list
- 4 tablespoons boiling water shopping list
- A large pinch of salt shopping list
How to make it
- 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....
1. Wash and dry
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2. Thermometer in
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3. Mint Sauce
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4. Carve
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7. Plated
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5. Juices in Tray
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6. Gravy
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7. Lavender Salt
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8. Cheat!
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People Who Like This Dish 2
- pszczolamurray Downham Market, GB
- quaziefly ALL POINTS
- sckewer Guelph, CA
- sitbynellie Glasgow, GB
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The Rating
Reviewed by 2 people-
very very very nice, lamb is my fav meat for roasting.
pszczolamurray in downham market loved it -
One of our favorite meals!
5 Forks
J and Mquaziefly in ALL POINTS loved it
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