Photography: Dean Wilmot
Roast lamb with mint sauce
By Suzanne Gibbs
Roast lamb with mint sauce
INGREDIENTS
2kg leg of lamb
1 large rosemary sprig, broken into 2cm spikes
1 lemon, cut into wedges
1 onion, sliced
1 tablespoon oil
roast vegetables and gravy, to serve
Mint sauce
½ cup (125ml) white wine vinegar
½ cup (110g) sugar
½ cup finely chopped mint (see tip)
METHOD
1. Preheat oven to 200°C or 180°C fan. Weigh lamb and calculate cooking time (allow 20–25 minutes per 500g). Using a sharp knife, cut small slits into lamb. Insert a rosemary spike into each slit.
2. Scatter lemon and onion over base of a roasting pan. Sprinkle with any remaining rosemary. Place lamb on top of vegetables (or use a roasting rack). Pour 1 cup water around vegetables. Rub lamb with oil and season well.
3. Roast for 20 minutes. Reduce heat to 180°C or 160°C fan and roast for another 1 ¼ hours, until cooked to your liking. Cover loosely with foil and set aside to rest in a warm place for 15 minutes before carving.
4. Meanwhile, prepare mint sauce. Combine white wine vinegar, sugar and ¼ cup water in a saucepan on medium heat. Bring to boil and simmer for 2 minutes. Stir through mint. Serve warm or cold.
5. Serve lamb carved into slices with mint sauce, roast vegetables and gravy, if you like.
Tips:
Mint loses its bright green colour when heated, but the sauce will not have as much flavour if you add the mint when the sauce has cooled.
Any leftover mint sauce may be stored in an airtight container in the fridge.
Resting lets the juices settle before carving, so the roast remains moist.
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