New Zealand · New Zealand

Roast Lamb with Mint Sauce (New Zealand)

Name: Roast Lamb with Mint Sauce (New Zealand)
Prep time: 20 min
Cook time: 123 min
Total time: 143 min
Yield: 6 servings
Cuisine: New Zealand
Ingredients: lamb leg, bone-in 1.8 kg; garlic cloves 20 g; rosemary 4 pieces; fresh thyme 6 pieces; olive oil 60 ml; fine salt 12 g; black pepper 4 g; fresh mint leaves 30 g; red wine vinegar 30 ml; sugar 15 g; hot water 100 ml; potatoes, cubed 600 g

Slow-roasted lamb leg served with a fresh mint sauce.

143 minutes · 6 servings · Moderate

New Zealand lamb is used at the table for its fat and flavour together, and it is generally roasted hot and fast rather than left for hours. Season it inside the joint as well as outside, and let it rest before carving. The mint sauce is made with vinegar and sugar rather than with the herb alone, which is what cuts the fat.

Ingredients

lamb leg, bone-in1.8 kg
garlic cloves20 g
rosemary4 pieces
fresh thyme6 pieces
olive oil60 ml
fine salt12 g
black pepper4 g
fresh mint leaves30 g
red wine vinegar30 ml
sugar15 g
hot water100 ml
potatoes, cubed600 g

Directions

1
Rub lamb with garlic, herbs, oil, salt and pepper; rest 15 minutes.
2
Roast lamb with potatoes at 180C for 100 minutes until 65C internal.
3
Rest 15 minutes before carving.
4
Muddle mint with vinegar, sugar and hot water; rest 10 minutes.
5
Slice lamb; serve with mint sauce and potatoes.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content