Roast lamb with caramelized garlic and fresh mint sauce

Roast lamb with caramelised garlic and fresh mint sauce

Ingredients (6 servings)

10 sprigs fresh rosemary

±1.8kg leg of lamb

2 tablespoons extra virgin olive oil

2 bulbs garlic, halved crossways

2 tablespoons plain flour

1 cup chicken stock

Fresh mint sauce

2 cups fresh mint leaves, firmly packed, chopped

1 garlic clove, crushed

1/3 cup olive oil

¼ cup white wine vinegar

1 tablespoon caster sugar


Preheat oven to 180C/160C fan-forced.

Place rosemary in a large roasting pan. Place lamb on rosemary. Rub oil all over lamb. Season well with salt and pepper. Place garlic on tray.

Roast for 1 hour 15 minutes for medium or until cooked to your liking. Transfer lamb and garlic to a board. Cover loosely with foil. Set aside for 10 minutes to rest. Strain juices from roasting pan into a jug.

Meanwhile, skim fat from pan juices, transferring 1 tablespoon of fat to a saucepan. Discard remaining fat. Heat pan over high heat. Add flour. Cook, stirring, for 2 to 3 minutes or until bubbling and golden. Gradually stir in stock and reserved pan juices. Cook, stirring, for 4 to 5 minutes or until thickened.

Make Fresh Mint Sauce: Combine mint, garlic, oil, vinegar and sugar in a bowl. Season well with salt and pepper.

Slice lamb. Serve with caramelised garlic, gravy, mint sauce and roasted vegetable salad.

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