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Roast lamb with mint sauce

Roast lamb with mint sauce
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Roast lamb with mint sauce

Ingredients

  • 2kg leg of lamb
  • 1 large rosemary sprig, broken into 2cm spikes
  • 1 lemon, cut into wedges
  • 1 onion, sliced
  • 1 tablespoon oil
  • roast vegetables and gravy, to serve
  • mint sauce
  • ½ cup (125ml) white wine vinegar
  • ½ cup (110g) sugar
  • ½ cup finely chopped mint (see tip)
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Method

  1. Preheat oven to 200°C or 180°C fan. Weigh lamb and calculate cooking time (allow 20–25 minutes per 500g). Using a sharp knife, cut small slits into lamb. Insert a rosemary spike into each slit.
  2. Scatter lemon and onion over base of a roasting pan. Sprinkle with any remaining rosemary. Place lamb on top of vegetables (or use a roasting rack). Pour 1 cup water around vegetables. Rub lamb with oil and season well.
  3. Roast for 20 minutes. Reduce heat to 180°C or 160°C fan and roast for another 1 ¼ hours, until cooked to your liking. Cover loosely with foil and set aside to rest in a warm place for 15 minutes before carving.
  4. Meanwhile, prepare mint sauce. Combine white wine vinegar, sugar and ¼ cup water in a saucepan on medium heat. Bring to boil and simmer for 2 minutes. Stir through mint. Serve warm or cold.
  5. Serve lamb carved into slices with mint sauce, roast vegetables and gravy, if you like.
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