📝 About This Recipe
The quintessential centerpiece of a British Sunday Roast, this succulent leg of lamb is infused with the aromatic punch of garlic and fresh rosemary. Slow-roasted to tender perfection, it develops a deeply savory crust that contrasts beautifully with the bright, vinegar-based mint sauce. This dish is a celebration of pastoral tradition, offering a balance of rich, fatty meat and sharp, herbal acidity that has defined British festive dining for centuries.
🥗 Ingredients
The Lamb Roast
- 2.2 kg Leg of Lamb (bone-in, at room temperature)
- 4-5 cloves Garlic (peeled and sliced into slivers)
- 4 sprigs Fresh Rosemary (broken into small tufts)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Sea Salt (flaky variety preferred)
- 1 teaspoon Black Pepper (freshly cracked)
The Mint Sauce
- 1 large bunch Fresh Mint Leaves (finely chopped)
- 1 tablespoon Caster Sugar (or to taste)
- 2 tablespoons Boiling Water (to dissolve sugar)
- 3-4 tablespoons White Wine Vinegar (adjust for desired sharpness)
- 1 pinch Salt
For the Pan Gravy
- 1 tablespoon Plain Flour
- 150 ml Red Wine (dry red like Merlot or Shiraz)
- 400 ml Lamb or Beef Stock (high quality)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F/Gas Mark 7). Remove the lamb from the refrigerator at least 1 hour before cooking to ensure it cooks evenly.
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2
Use a sharp paring knife to make 15-20 small, deep incisions (about 2cm deep) all over the surface of the lamb leg.
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3
Stuff each incision with a sliver of garlic and a small tuft of rosemary, pushing them deep into the meat so they don't burn.
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4
Rub the entire surface of the meat with olive oil, then season generously with sea salt and cracked black pepper, massaging the seasoning into the skin.
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5
Place the lamb in a large roasting tin. Roast in the center of the oven for 20 minutes to sear the outside and develop a golden crust.
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6
Reduce the oven temperature to 190°C (375°F/Gas Mark 5). Continue roasting for 15 minutes per 500g for medium-rare, or 20 minutes per 500g for medium.
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7
While the lamb roasts, prepare the mint sauce. Place the finely chopped mint and sugar in a small bowl and pour over the boiling water. Stir until the sugar dissolves.
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8
Add the vinegar and a pinch of salt to the mint mixture. Let it sit at room temperature for at least 30 minutes to allow the flavors to infuse.
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9
Check the internal temperature of the lamb using a meat thermometer: 55-60°C for medium-rare, or 65-70°C for medium.
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10
Once cooked, remove the lamb from the tin and place it on a warm platter. Cover loosely with foil and rest for at least 20-30 minutes. This is crucial for juicy meat.
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11
To make the gravy, pour off most of the fat from the roasting tin, leaving the dark juices. Place the tin over medium heat on the stovetop.
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12
Whisk in the flour to form a paste, then gradually pour in the red wine, scraping the bottom of the tin to release the caramelized bits (the 'fond').
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13
Slowly whisk in the stock and simmer until the gravy has thickened to your liking. Strain through a fine sieve into a warm jug.
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14
Carve the lamb into thick slices against the grain and serve immediately with the warm gravy and the zingy mint sauce on the side.
💡 Chef's Tips
Always rest your meat; it allows the fibers to relax and reabsorb juices, preventing a dry roast. For the best mint sauce, use only the leaves and discard the woody stems which can be bitter. If the garlic slivers start to brown too quickly in the oven, cover the lamb loosely with foil. Use a meat thermometer for precision—visual cues can be deceiving with bone-in roasts. If you prefer a thicker mint sauce, pulse half the mixture in a blender before combining it back with the chopped leaves.
🍽️ Serving Suggestions
Serve with crispy goose-fat roasted potatoes and honey-glazed parsnips. Pair with steamed seasonal greens like Savoy cabbage or buttered peas. A glass of bold Rioja or a classic Bordeaux complements the richness of the lamb beautifully. Don't forget the Yorkshire puddings to soak up the delicious red wine gravy. Leftovers make incredible sandwiches the next day with a smear of cold mint sauce and crusty bread.