Entree: New Zealand – South Island – Roast Lamb with Mint Sauce (Roast leg or shoulder of lamb served with a tangy mint, vinegar, and sugar sauce)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 10 min

Ingredients

- 1 bone-in leg of lamb, approx. 5 lb (2.3 kg)
- 4 cloves garlic, thinly sliced (about 0.8 oz / 25 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) fresh rosemary, chopped
- 1 tbsp (15 g) sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (10 g) Dijon mustard (optional, for rubbing)
- 2 lb (900 g) potatoes, scrubbed and halved (optional roast potatoes to serve)
- 2 tbsp (30 ml) vegetable oil (for potatoes)
- For the mint sauce:
  - 1 cup (25 g) fresh mint leaves, packed and finely chopped
  - 3 tbsp (45 ml) white vinegar
  - 1 tbsp (15 ml) boiling water
  - 1 tbsp (12 g) granulated sugar
  - 1/4 tsp (1.5 g) salt
  - 1 tbsp (15 ml) cold water

Instructions

1. Remove the leg of lamb from the refrigerator 30–60 minutes before cooking to come closer to room temperature. Preheat oven to 425°F (220°C).
2. Make small slits all over the lamb and insert garlic slices into the slits. Rub the surface with olive oil, chopped rosemary, salt, pepper, and Dijon mustard if using.
3. Place lamb on a rack in a roasting pan. If roasting potatoes, toss them with 2 tbsp (30 ml) vegetable oil and spread in the base of the pan around the lamb.
4. Roast at 425°F (220°C) for 15 minutes to develop color, then reduce oven temperature to 350°F (175°C) and continue roasting about 15–20 minutes per pound for medium-rare (total time for a 5 lb / 2.3 kg leg roughly 1 hour 30 minutes). Roast longer if you prefer medium or well-done. Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
5. While the lamb rests, make the mint sauce: combine chopped mint, white vinegar, boiling water, sugar, and salt. Stir until sugar dissolves, then add cold water to cool. Taste and adjust sugar or vinegar balance.
6. Remove lamb from oven and tent loosely with foil. Let rest 15–20 minutes to allow juices to redistribute; internal temperature will rise a few degrees.
7. Carve the lamb and serve with roast potatoes (if prepared) and generous spoonfuls of mint sauce on the side. Adjust seasoning at the table.