Roast Lamb with Mint Sauce
Roast lamb with mint sauce Say it: rohst lam with mint saws
Roast lamb with mint sauce is a cornerstone of the English Sunday table, especially in spring around Easter. A leg of lamb is rubbed with oil, salt and pepper, studded with garlic and rosemary, then roasted over onions, carrots and celery until the fat crisps and the meat stays juicy. The pan juices become a savoury gravy, while chopped fresh mint steeped with vinegar, sugar and a little hot water makes the sharp, sweet sauce that cuts through the rich lamb. It is both celebratory and reassuringly simple.
Roast Lamb with Mint Sauce
Roast lamb with mint sauce
Pronounced rohst lam with mint saws
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 45 min
- Total
- 2 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the lamb
For the mint sauce
For the gravy
Method
Heat the oven to 350°F (175°C). Pat the lamb dry, score the fat in a shallow diamond pattern, and make small incisions all over. Push garlic slivers and small rosemary leaves into the incisions, then rub the lamb with olive oil, salt and pepper.
Scatter the onion, carrot and celery in a roasting tin and set the lamb on top, fat side up. Tuck the remaining rosemary sprigs around it. Roast for 1 hour 20 minutes, then check: for medium lamb the thickest part should read 145–150°F (63–65°C) on a meat thermometer, and the surface should be browned and crisp. Continue in 10-minute bursts if needed.
Transfer the lamb to a warm platter, tent loosely with foil, and rest for 15–20 minutes while you make the gravy. The internal temperature will rise a few degrees as it rests.
For the mint sauce, put the sugar and salt in a small bowl, pour over the boiling water, and stir until dissolved. Stir in the vinegar, then fold through the chopped mint. Set aside for at least 15 minutes so the flavours mingle; it should taste sharp, sweet and brightly minty.
Spoon off all but about 2 tbsp of fat from the roasting tin, keeping the vegetables and juices. Sprinkle in the flour and cook over medium heat for 1–2 minutes, stirring, until it smells toasted and darkens slightly.
Pour in the stock a splash at a time, scraping up the browned bits, then simmer for 5–8 minutes, stirring, until the gravy coats the back of a spoon. Strain if you like, season to taste, and keep warm.
Carve the lamb against the grain into thick slices, adding any juices to the gravy. Serve with the mint sauce and hot gravy.
Regional variants
A shoulder of lamb can replace the leg; roast it covered at 325°F (165°C) for about 3 hours until spoon-tender, then uncover for the last 30 minutes. Some cooks stir a spoonful of redcurrant jelly into the gravy for a fruity note.
Cook's notes
- For evenly cooked meat, let the lamb sit at room temperature for 30 minutes before roasting and always judge by internal temperature, not just time.
- If the mint sauce is too sharp, add a pinch more sugar; if too sweet, add a few drops more vinegar.
- Make the gravy in the roasting tin for flavour, but strain it if you prefer a smooth finish.
Serve with
Roast potatoes, buttered peas or spring greens, carrots, and Yorkshire puddings; serve with the pan gravy and mint sauce.
Make ahead and storage
Mint sauce can be made up to 1 day ahead and refrigerated; bring it to room temperature before serving. Leftover lamb keeps refrigerated for up to 3 days and is good sliced cold or gently reheated in gravy.
