One of the all time favourite Sunday meals, Roast Lamb with mint sauce, but make it fresh! I love how Minted Roast leg of lamb makes for a fantastic lunch or dinner for the family, and guests, plus provides delicous leftover lunches for the week!
This Minted Roast Leg of Lamb is a delicious and fabulous way to cook gorgeous free-range, organic Lamb from Sherwood Rd Organic Meats. If you like this recipe then you could also try my Roast Beef rump cap with Roast Capsicum Tapenade & Village Salad or my Asian-Style Pulled Pork or my Beef Ragu!
Serves 6-8
Time – about 2 hours
Ingredients:
- 2kg leg lamb, bone-in
- 1/4 cup Extra Virgin Olive Oil
- 1/3 cup Apple Cider Vinegar
- 2 Tbsp brown sugar
- 1/2 bunch mint leaves picked and chopped
- sea salt and cracked pepper
Mint Sauce
- 1/4 cup apple cider vinegar
- 1 Tbsp Balsamic Vinegar
- 2 tsp brown sugar
- 1/2 bunch mint leaves picked and chopped
Serve with your choice of:
- Roast vegetables
- Steamed vegetables
- Mashed vegetables
- Salad
Method:
- Place the oil, vinegar, sugar and mint in a bowl and stir to combine.
- Place lamb in a large baking dish, score the fat with a sharp knife and sprinkle with salt and pepper
- Pour over the oil mixture, cover and allow to sit on the bench to marinate for 1 hr.
- Preheat the oven to 200degC
- Roast lamb for 75 mins for medium-rare or a little less or longer for cooked-ness of your liking.
- While the lamb is cooking, prepare the mint sauce by combining the vinegar, sugar and mint in a bowl and stir to combine.
- Once the lamb is cooked, remove from the oven and allow to rest for 10mins.
- Just before serving, drizzle the mint sauce over the leg of lamb, then slice and serve.