How To Cook Roast Lamb with Mint Sauce Recipe
With the long winter nights coming in more and more of us are turning to warming comfort food. Roast lamb is perfect for this as the meat is not too heavy if done right and it makes for some delicious lamb sandwiches or stew to be made from left overs.
I am a sucker for a roast lamb dinner. If I could eat it every day I would, but I doubt my heart and tummy could cope for long. Here's my favorite recipe for roast lamb (celery is optional - I don't like it but I'll include it anyway) with homemade mint sauce. I love to eat roasted lamb with some roast potatoes, cabbage, parsnips and carrots but it's entirely up to you what winter veggies you include - enjoy.
- 1.6 kg/ 3.5lb 1 small leg of lamb
- salt and pepper
- 45 ml/ 3 tbsp mint, chopped
- 450ml/ 3/4 pint/ 2 cups lamb stock, made with 1 cube
- 30ml/ 2 tbsp cornstarch
- 75ml/ 5 tbsp apple juice
- 15ml/ 1tbsp artificial sweetener
- 30ml/ 2 tbsp boiling water
- red wine vinegar
- Roast potatoes
- Braised celery
- Trim off any excess fat from the lamb.
- Place in a roasting tim and sprinkle with pepper and 15ml of the mint. Cover with foil and place in a preheated oven at 190C/375F/gas mark 5 for 2 hours. Remove the lid for the last 30 minutes of cooking.
- Remove from the pan and transfer to a warm carving dish.
- Pour off all the fat from the tin leaving the pan juices.
- Blend in the stock and simmer, stirring and scraping for 5 minutes.
- Blend the cornstarch with the apple juice and stir into the pan. Bring to the boil and cook for 2 minutes, stirring until thickened.
- Meanwhile, put the remaining mint in a small bowl, add the artificial sweetener and the water and leave to stand for at least 30 minutes to infuse. Stir in red wine vinegar to taste.
- Carve the lamb, serve with roast potatoes, braised celery, peas, gravy, and mint sauce.
|Serving size: 1/6|
|Calories from Fat||0|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Although this recipe takes some time to cook it is fairly easy to make with minimal equipment. Here is what you'll need:
- Roasting pan
- Carving dish and knife
- Measuring jug
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This lens is going to be dedicated to my favorite recipes of all time. The recipes will range form starters, to main courses, side dishes, hot and cold desserts, salads, flavored rice, cooking for 1 - 12 people. You name it, it'll probably be up here