Entree: New Zealand – Maori Cuisine – Roast Lamb with Mint Sauce (Roast leg of lamb served with a bright vinegar-and-mint condiment that complements rich lamb flavors)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 40 min

Ingredients

- 1 bone-in leg of lamb, about 4–5 lb (1.8–2.3 kg)
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, sliced, about 0.7 oz (20 g)
- 2 tbsp (30 ml) fresh rosemary, chopped
- 1 tbsp (15 ml) fresh thyme leaves
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) hot water or lamb stock for the roasting pan
- 1 tbsp (15 ml) butter, optional, for resting juices
- For the mint sauce:
  - 1 cup (25 g) fresh mint leaves, packed, finely chopped
  - 3 tbsp (45 ml) white wine vinegar or malt vinegar
  - 2 tbsp (30 ml) granulated sugar
  - 2 tbsp (30 ml) boiling water to dissolve sugar
  - 1 tbsp (15 ml) cold water to adjust consistency
  - 1/4 tsp (1 g) salt

Instructions

1. Remove lamb from the refrigerator 30–60 minutes before cooking to come toward room temperature. Preheat oven to 425°F (220°C).
2. Make small incisions across the lamb and insert garlic slices. Rub the lamb all over with olive oil, then season with chopped rosemary, thyme, salt, and pepper.
3. Place lamb on a rack in a roasting pan. Pour 1 cup (240 ml) hot water or stock into the pan. 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 (internal temperature 135–140°F / 57–60°C) or longer to desired doneness.
4. Remove lamb from oven and transfer to a carving board. Tent loosely with foil and rest 15–20 minutes; add 1 tbsp (15 ml) butter to the resting juices if desired before carving.
5. While the lamb rests, make the mint sauce: dissolve sugar in 2 tbsp (30 ml) boiling water, stir until clear. Combine chopped mint with vinegar, dissolved sugar syrup, 1 tbsp (15 ml) cold water, and 1/4 tsp (1 g) salt. Adjust sugar or vinegar to taste and chill briefly if time allows.
6. Carve lamb against the grain and serve with mint sauce alongside.