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Best Roast Leg of Lamb

Yields1 ServingPrep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

A classic roasted leg of lamb with garlic, rosemary, and lemon, served with crispy potatoes and fresh mint sauce.

Roast leg of lamb with herbs, Yorkshire puddings, roasted vegetables and Brussels sprouts

 1 Bulb garlic3 cloves peeled and crushed, the others left whole
 1 Small bunch fresh rosemaryhalf the leaves removed and chopped, half in sprigs
 1 Lemonzest only
 Olive oil
 1 Quality leg of lamb
 Sea salt
 Freshly ground black pepper
 1.50 kg Potatoespeeled and cut in half
 4 tbsp Fresh mint leaveschopped
 1 tsp Sugar
 2 pinches Salt
 1 tbsp Hot water
 3 tbsp Wine vinegar
1

Preheat the oven to 200°C and place a roasting dish for the potatoes on the bottom.

2

Mix the crushed garlic, chopped rosemary, lemon zest, and olive oil together.

3

Season the lamb with salt and pepper and rub the marinade into it.

4

Place the lamb on the hot bars of the oven above the tray.

5

Boil the potatoes, simmer for 10 minutes and scuff the edges.

6

Add the rosemary sprigs and whole garlic cloves, season with salt and pepper, and drizzle over a good amount of olive oil.

7

Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.

8

To make the mint sauce, mix the chopped mint, sugar, salt, hot water, and wine vinegar.

9

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.

10

Take the lamb out of the oven and cover with tinfoil and leave for 15 minutes before serving.

11

Carve and serve with the potatoes and mint sauce.