The classic recipes are often the best recipes and there is no exception with this tasty lamb with mint sauce recipe. Mint jelly along with fresh mint leaves makes for a zingy sauce, perfect for pairing with the sweet richness of the lamb. Serve with roasted new potatoes, roast root vegetables and a thick lamb gravy.
- 1kg boneless leg of lamb
- 3 garlic cloves
- Few sprigs fresh rosemary
- 150ml red wine
- Black pepper
- 200g mint jelly
- 4 tbsp. chopped fresh mint
- 2 tbsp. lemon juice
- 2 tbsp. malt vinegar
Preheat the oven to 200C.
Combine the mint jelly, chopped mint, lemon juice and malt vinegar in a small saucepan and simmer for five minutes. Cut the garlic into chunks and pull the rosemary into small sprigs.
Brown the leg of lamb in a large roasting tin. Allow to cool to a comfortable touch temperature, then using a sharp knife, make large slashes in the leg of lamb.
Poke bits of garlic and rosemary into the holes you’ve made with the knife.
Return to the roasting tin and then season with black pepper. Pour over the red wine and brush 2 tbsp. or so of the mint sauce onto the outside of the meat.
Place in the oven for 50 minutes and then check to see how done the meat is. If you like it rare, serve it as it is. If you like it more well done, put it into the oven for another half an hour or so.
Once cooked, leave the lamb to rest for ten minutes before carving and serving.