You need to test this Succulent Roast Lamb. Sunday is family day so we had a roast leg of lamb with mint sauce and veggies!
Preheat the oven to 180C
Wash and trim your meat.
Ingredients
- This joint was 1.5 kg bone-in.
- 3 sprigs of rosemary
- 2 finely sliced garlic cloves
- Himalayan pink salt
- Black Pepper
- 2 tsp garlic and ginger paste
- 2 tbsp olive oil
Method
Make tiny slits in the back and front of the meat add garlic pieces and stuff in with rosemary.
Mix garlic and ginger paste with olive oil and rub liberally over the roast.
Cover the roasting pan with a lid and set aside for 1 hour or longer if you have time.
Place in the oven with your potatoes and drizzle olive oil over potatoes throw in a few sprigs of rosemary and roast for 1 hr 10 mins.
Allow roast to rest outside the oven.
Turn up the heat to 200 C and crisp potatoes further for 10 mins.
Make gravy with the juices in the pan.
Use a little water and thicken with Bisto and maizena paste.
Stir until gravy thickens. Strain and serve with roast and veggies.
Mint sauce
4 sprigs mint chopped finely add 1 tsp sugar, a pinch of salt and white pepper, and 3 tbsp brown vinegar.
Stir and serve over roast lamb.
Prepared, tried, and tested by Gail
