Roast Lamb with Mint Sauce | Recipe | Simply Beef & Lamb
A slight twist on the traditional Sunday roast, lamb leg or shoulder joint with a zesty glaze and a classic mint sauce.
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Cooking tools:
- Mortar and pestle
- Food processor
- Blender
- Roasting pan
- Roasting rack
- Oven
- Cutting board
- Chef's knife
- Mixing bowl
- Pastry brush
- Aluminum foil
- Saucepan
- Measuring spoon
Ingredients
- 1.3kg lean lamb leg, shoulder or half shoulder joint
- Grated zest of 1 lemon
- 2 large garlic cloves, peeled and sliced lengthways
- 2 large sprigs fresh rosemary leaves
- 1 tablespoon olive oil
- 3 tablespoons lemon marmalade, melted
- 1 tablespoon plain flour
- 600ml good, hot lamb stock, homemade, if preferred
- 1 x 30g pack fresh mint leaves, stalks removed
- 4 tablespoons light muscovado sugar
- 150ml boiling water
- 150ml white wine vinegar
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