Lunch/Dinner Roast Lamb, Mint Sauce & Gravy

Serves : 4-5

Preparation Time: 20 minutes plus resting time

Cooking Time: approx 1 hour 5 minutes

Roast Lamb, Mint Sauce & Gravy

Ingredients

  • 1 x 1.2kg ½ leg of lamb
  • 9 garlic cloves, outer skin removed
  • 10 shallots, peeled and halved if large
  • 3 tbsp olive oil, plus extra for drizzling
  • juice of ½ lemon
  • 2 tbsp thyme leaves, plus extra sprigs to garnish
  • sea salt and freshly ground black pepper, to season

For the mint sauce:

  • 2 tsp caster sugar
  • 4 tbsp cider vinegar
  • small bunch mint leaves, finely chopped

For the gravy:

  • 1 tbsp plain flour
  • 250ml hot lamb stock and/or hot vegetable water
  • 100ml red wine
  • sea salt and freshly ground black pepper, to season

Method

  1. Remove the leg of lamb from the packaging 30 minutes before cooking time. Preheat the oven to 220°C/Fan200°C/Gas Mark 7. Place 8 of the garlic cloves and the shallots in a roasting tin and drizzle with olive oil. Place the lamb skin side up on top of the garlic and shallots.

  2. Crush the remaining garlic clove and place in a small bowl with the lemon juice, olive oil and thyme leaves. Season with salt and pepper. Spoon over the top of the lamb.

  3. Roast in the centre of the oven for 20 minutes then turn the oven down to 180°C/Fan160°C/Gas Mark 4. Roast for 20 minutes per 500g for rare lamb, or when a probe thermometer reaches 60°C in the thickest part of the joint, without touching the bone. Or 25 minutes per 500g for well done lamb, or when a probe thermometer reaches 70°C in the thickest part of the joint, without touching the bone. Baste the lamb with the pan juices twice during cooking time.

  4. Meanwhile to make the mint sauce, place the sugar in a small bowl add 4 tbsp of hot boiled kettle water and stir to dissolve. Add the vinegar and mint and stir to combine. Set aside until ready to serve.

  5. Cover and rest the lamb with the garlic and shallots on a warmed serving plate. Reserve the cooking juices for the gravy.

  6. To make the gravy, pour off all but 1 tbsp of fat from the roasting tin. Place the tin on a medium heat add the flour and stir for 1 minute. Slowly add the stock and/or vegetable water and wine. Bring to the boil, reduce the heat and simmer for 2 minutes or until thickened. Season to taste. Just before serving pour in the juices from the rested meat. Pour into a warmed gravy jug. Garnish the lamb with sprigs of thyme. Serve with the mint sauce and gravy.