Lamb withMint Sauce
Lamb is a traditional meat to serve at Easter for many families. An interesting piece of trivia is that lamb was served in 1st Class on the fateful voyage of Titanic.
Lamb withMint Sauce
Lamb is a traditional meat to serve at Easter for many families. An interesting piece of trivia is that lamb was served in 1st Class on the fateful voyage of Titanic.
Servings Prep Time
6Serves 1hour
Cook Time Passive Time
1+hours 15minutes
Servings Prep Time
6Serves 1hour
Cook Time Passive Time
1+hours 15minutes
Ingredients
Mint sauce
Instructions
  1. Trim lamb of gristle and excess fat.  Stir together garlic, 2 tbsp. of the oil, rosemary, mustard and pepper; rub over surface of the meat and marinate for 1hourat room temperature or for up to 48hours in your refrigerator.
  2. In a large skillet heat remaining oil over high heat; add leg and sear, turning often for about fiveminutes or until well browned on all sides.
  3. Place leg in roasting pan. Pour wine and salt into a skillet and bring to boil, stirring to scrape up any brown bits; pour over meat.
  4. Cook lamb in 450°F/230°C, Gas Mark 8 F oven for 15minutes, then reduce heat to 350°F.
  5. Cook to your preferred taste, using a meat thermometer inserted into the middle of the meatiest part of the leg without touching the bone. Rare: 125°F degrees, approximately 25 minutes Medium Rare: 140°F approximately 35 minutes Remove roast from pan and let rest for 15 minutes before carving and serving.
Mint Sauce
  1. After the meat has been cooked and removed from the roasting pan, place the pan over medium heat.  Stir in shallots and cook, stirring often for 5minutes or until softened.  Stir in wine and bring to a boil and cook, stirring for 1minute or until reduced to a glaze.  Stir in stock, vinegar and sugar.  Continue to boil rapidly for 2minutes or until sauce is slightly thickened; pour through fine-meshed sieve.  Stir inmint.
  2. Serve sauce alongside roast.  Garnish with freshmint sprigs or curled strips of lemon zest (the outer skin of a fresh lemon).
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