US
Roast Lamb and Mint Sauce
Prep and cooking time: 1hr 30mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 6
1.4-1.8kg lamb leg with bone
3 garlic cloves, roughly chopped
3-4 sprigs fresh rosemary
1⁄2 tbsp extra virgin olive oil
1⁄2 tbsp butter
4 large carrots, chopped into fingers
1 brown onion, chopped into big chunks
1⁄2 glass red wine (optional)
300ml chicken or beef stock
1 bunch mint, destemmed and very finely chopped
250ml boiling water
2 tbsp white vinegar
1 sweetheart cabbage, de-cored and chopped into 3cm chunks
1-2 tbsp butter
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Make 1-2cm deep slashes all over the lamb leg with a sharp pointed knife, and stuff the slashes with garlic cloves and rosemary sprigs. Season with coarse salt and pepper.
Put a large baking tray on the stove top, and heat 1⁄2 tbsp of the oil and 1⁄2 tbsp of the butter in the tray. Add the lamb to brown all over. This takes approximately 8mins.
Set aside the lamb and scatter the carrot and onion into the tray. Place the browned lamb back, on top of the vegetables, and pour the wine and stock into the pan. Season with salt and pepper and place in the oven.
Roast the lamb in the preheated oven for 30mins. Then reduce the heat to 180°C/160°C fan and cook for a further 30-40mins for medium-rare. Take the lamb out of the oven and cover with foil to rest for 20mins.
For the mint sauce, place the mint in a bowl, cover with boiling water, and infuse for 5mins. Remove the water using a strainer then stir the vinegar into the strained mint and set aside.
While the meat is resting, fry the cabbage in a pot with the butter, salt, and pepper, over low heat for 5-8mins, or until tender.
Second Nature special tip
For gravy, add 1 tbsp of wholemeal flour to the cooking juice once the lamb and vegetables are removed. Heat on the stovetop over low heat, stirring often. For a thinner gravy, add 2-3 tbsp of boiling water and remove from heat when it reaches your desired thickness.