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How to Make Rosemary Garlic Roast Lamb with Classic Mint Sauce at Home
A simple Rosemary Garlic Roast Lamb with pan gravy, mint sauce, and crispy potatoes for a classic family meal.
Why You Will Love and Enjoy Rosemary Garlic Roast Lamb
It’s straightforward, comforting, and full of familiar flavors that never go out of style. This roast feels special without being fussy and works just as well for Sundays or holidays.
Rosemary, garlic, and slow-roasted comfort.
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Rosemary Garlic Roast Lamb
- Prep Time: 20 minutes
- Resting Time: 75 minutes
- Cook Time: 80 minutes
- Total Time: 2 hours 55 minutes
- Yield: 4–6 portions depending on size 1x
- Category: Meat Recipes
- Method: Easy Cooking
Description
This Rosemary Garlic Roast Lamb is the kind of meal that makes your kitchen smell incredible long before dinner hits the table. It’s simple, cozy, and just a little rustic, exactly how a good roast should be.
Ingredients
- 3.3 lb (1.5 kg) bone-in joint of lamb
- 3 sprigs rosemary, plus extra for roasting
- 2 garlic cloves, thinly sliced
- 2 tsp garlic and ginger paste
- 2 tbsp olive oil
- 1 1/2 tsp Himalayan pink salt
- 1 tsp black pepper
- 2.2 lb (1 kg) potatoes, peeled and halved
- Extra olive oil for potatoes
For the Gravy
- Pan juices from the roast
- 1 cup water
- 1 tbsp Bisto
- 1 tbsp Maizena mixed with 2 tbsp water
Mint Sauce
- 4 sprigs fresh mint, finely chopped
- 1 tsp sugar
- Pinch of salt
- Pinch of white pepper
- 3 tbsp brown vinegar
Instructions
- Preheat your oven to 350⁰F (180⁰C) and let it fully heat while you prep everything.
- Wash and trim the 1.5 kg bone-in joint of lamb, then pat it dry really well.
- Using a small sharp knife, make tiny slits all over the lamb and gently push in the 2 thinly sliced garlic cloves along with small bits of the 3 sprigs of rosemary.
- In a small bowl, mix the 2 tsp garlic and ginger paste, 2 tbsp olive oil, 1 1/2 tsp Himalayan pink salt, and 1 tsp black pepper.
- Rub this mixture all over the lamb, front and back, don’t be shy here.
- Cover the roasting pan with a lid or foil and let the lamb rest for at least 60 minutes at room temperature so the flavors soak in.
- Place the lamb in the oven and roast for 70 minutes.
- At the same time, toss the 1 kg potatoes with a drizzle of olive oil, a pinch of salt, and a few extra rosemary sprigs, then add them to the oven alongside the lamb.
- Once the lamb is done, remove it from the oven and loosely cover it with foil.
- Let it rest for 15 minutes so the juices settle and the meat stays tender.
- Turn the oven up to 400⁰F (200⁰C) and return the potatoes to the oven for another 10 minutes until golden and crispy.
- For the gravy, pour the pan juices into a small pot, add 1 cup of water, and stir in 1 tbsp Bisto.
- Bring to a gentle simmer, then slowly stir in the Maizena slurry until thickened.
- Taste and adjust seasoning if needed, then strain for a smooth finish.
- To make the mint sauce, stir together the 4 chopped mint sprigs, 1 tsp sugar, a pinch of salt, a pinch of white pepper, and 3 tbsp brown vinegar.
- Let it sit for a few minutes before serving so the flavors mellow.
- Slice the rested lamb and serve with crispy potatoes, warm gravy, and mint sauce spooned over the top.
Notes
Created, prepared, tried, and tested Gail
Old school roast lamb with fresh mint and gravy. Simple ingredients, big comfort energy.
You’ll enjoy Rosemary Garlic Roast Lamb because it combines simple, familiar ingredients into a meal that tastes elevated and comforting. The tender lamb, crisp potatoes, and fresh mint sauce create flavors that are satisfying, approachable, and perfect for any cozy dinner or special weekend gathering.
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