AuthorGroot KoosA classic roasted leg of lamb with garlic, rosemary, and lemon, served with crispy potatoes and fresh mint sauce.
Preheat the oven to 200°C and place a roasting dish for the potatoes on the bottom.
Mix the crushed garlic, chopped rosemary, lemon zest, and olive oil together.
Season the lamb with salt and pepper and rub the marinade into it.
Place the lamb on the hot bars of the oven above the tray.
Boil the potatoes, simmer for 10 minutes and scuff the edges.
Add the rosemary sprigs and whole garlic cloves, season with salt and pepper, and drizzle over a good amount of olive oil.
Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.
To make the mint sauce, mix the chopped mint, sugar, salt, hot water, and wine vinegar.
Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done.
Take the lamb out of the oven and cover with tinfoil and leave for 15 minutes before serving.
Carve and serve with the potatoes and mint sauce.
Ingredients
Directions
Preheat the oven to 200°C and place a roasting dish for the potatoes on the bottom.
Mix the crushed garlic, chopped rosemary, lemon zest, and olive oil together.
Season the lamb with salt and pepper and rub the marinade into it.
Place the lamb on the hot bars of the oven above the tray.
Boil the potatoes, simmer for 10 minutes and scuff the edges.
Add the rosemary sprigs and whole garlic cloves, season with salt and pepper, and drizzle over a good amount of olive oil.
Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.
To make the mint sauce, mix the chopped mint, sugar, salt, hot water, and wine vinegar.
Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done.
Take the lamb out of the oven and cover with tinfoil and leave for 15 minutes before serving.
Carve and serve with the potatoes and mint sauce.
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