Entree: Australia – Sydney & New South Wales – Lamb Roast with Mint Sauce (Classic roasted leg of lamb served with a tangy chopped fresh-mint and vinegar sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 35 min

Ingredients

- 1 leg of lamb, bone-in, approx. 4.5 lb (2.0 kg)
- 6 cloves garlic, sliced thin
- 2 tbsp (30 ml) olive oil
- 2 tbsp (10 g) fresh rosemary, finely chopped
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) beef or lamb stock (optional, for pan gravy)
- For the mint sauce:
- 1 cup (25 g) packed fresh mint leaves, finely chopped
- 2 tbsp (25 g) granulated sugar
- 1/2 cup (120 ml) white wine vinegar or malt vinegar
- 2–3 tbsp (30–45 ml) boiling water to dissolve sugar if needed
- Pinch of fine salt

Instructions

1. Remove the lamb from the refrigerator 1 hour before roasting to come to near room temperature. Preheat the oven to 425°F (220°C). Pat the lamb dry with paper towels.
2. Make small incisions all over the lamb and push a slice of garlic into each slit. Rub the entire leg with olive oil, then rub in the chopped rosemary, salt, and pepper.
3. Place the lamb on a rack in a roasting pan. Roast in the preheated oven at 425°F (220°C) for 15–20 minutes to develop a crust. Reduce the oven temperature to 350°F (175°C) and continue roasting until the desired doneness: about 15–20 minutes per pound for medium-rare (aim for an internal temperature of 135°F / 57°C) or longer for medium.
4. If using, pour stock into the bottom of the roasting pan about halfway through cooking to catch pan juices for gravy. Baste once or twice during roasting with pan juices.
5. Remove the lamb from the oven when it reaches the target internal temperature and transfer to a cutting board. Tent loosely with foil and rest for 15 minutes before carving; carryover will raise the temperature slightly.
6. While the lamb rests, make the mint sauce: finely chop the mint leaves and combine with the sugar and a pinch of salt in a small bowl. Stir in the vinegar and add 2–3 tbsp (30–45 ml) boiling water if needed to dissolve the sugar; adjust sweetness and acidity to taste.
7. Carve the lamb into slices and serve with the mint sauce spooned alongside.