Entree: Australia – Tasmania – Roast Lamb with Mint Sauce (Oven-roasted leg of lamb served with a tangy fresh mint sauce)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 10 min

Ingredients

- 1 bone-in leg of lamb, approx. 4 lb (1.8 kg)
- 4 cloves garlic, sliced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) fresh rosemary, chopped
- 1 1/2 tsp (8 g) coarse salt
- 1 tsp (2 g) ground black pepper
- 2 tbsp (30 g) butter (optional, for basting)
- 1/2 cup (120 ml) dry white wine or beef/chicken stock for the roasting pan
- For the mint sauce:
  - 1/2 cup (15 g) finely chopped fresh mint leaves
  - 3 tbsp (45 ml) white wine vinegar
  - 2 tbsp (25 g) granulated sugar
  - 2 tbsp (30 ml) boiling water
  - Pinch of salt

Instructions

1. Preheat the oven to 425°F (220°C). Pat the leg of lamb dry. Make small incisions all over the lamb and insert slices of garlic into the slits. Rub the lamb with olive oil, chopped rosemary, salt, and pepper.
2. Place the lamb on a rack in a roasting pan. Roast for 15 minutes at 425°F (220°C) to develop color, then reduce the oven temperature to 350°F (175°C). Add the wine or stock to the pan to keep the meat moist. Roast until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium—about 15–20 minutes per pound after the initial high-heat stage, adjusting for desired doneness.
3. Remove the lamb from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes before carving. Meanwhile, if desired, skim pan juices and spoon over the lamb when serving.
4. For the mint sauce: combine the chopped mint, white wine vinegar, sugar, boiling water, and a pinch of salt in a small bowl. Stir until the sugar dissolves and the sauce slightly thickens. Taste and adjust acidity or sweetness if needed.
5. Slice the rested lamb and serve with spoonfuls of mint sauce alongside.