Rosemary roast lamb with fresh mint sauce recipe

Share a special Easter meal with the family with this fragrant roast lamb. Photo / Fresh Media

Families often get together for a special Easter lunch or dinner, and what could be better than a succulent roast lamb with a tangy mint sauce, and vegetables on the side?

Rosemary roast lamb with fresh mint sauce

Serves 4-6

Ingredients

1 bone-in leg of lamb (1.8-2kg)

700g baby potatoes

2 Tbsp olive oil

Salt and pepper, to taste

Rosemary Crust:

8 garlic cloves, peeled

3 sprigs fresh rosemary

2 Tbsp olive oil

1 lemon, zest and juice

Mint Sauce:

1 cup fresh mint leaves, finely chopped

2 Tbsp white wine vinegar

1 cup boiling water

2 tsp caster sugar

A pinch of salt

Method

1. Preheat the oven to 200C. Place a metal rack inside a large roasting pan.
2. Add all of the rosemary crust ingredients to a small blender and process until chunky.
3. Toss the potatoes in a large bowl with 2 tablespoons of olive oil and some salt and pepper.
4. Place the lamb leg on the metal rack, season with salt and pepper, then spread the rosemary crust mixture over the lamb. Roast for 45 minutes, then add the prepared potatoes to the pan with the rosemary sprigs. Cook for another 30-35 minutes, until golden and cooked.
5. Cook the lamb for a total of 75 minutes if you want it pink, or 90 minutes for more well done.
6. Remove the lamb from the oven and let rest for 15 minutes before carving. Serve lamb with golden roast potatoes, mint sauce, and steamed peas.

Mint Sauce

While the lamb is cooking, pour the boiling water over the mint and leave it to steep for a few minutes before draining through a sieve (this will increase the flavour), then rinse the mint under cold water to stop it cooking. Combine the sugar and vinegar in a small bowl, then stir in the mint. Add a pinch of salt and leave to infuse.

NOTE: Take the lamb out of the fridge 1-2 hours before cooking to let it come up to room temperature. This reduces the cooking time required and also ensures the meat cooks more evenly.