Roast Leg Of Lamb With Mint Sauce Recipe

How to make it

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• This method is for roasting a lean joint of meat.
• Take the meat out of the fridge an hour or so before cooking.
• Preheat the oven to Gas 8/230C/450F.
• Unwrap, wash and dry the meat thoroughly.
• Place on a rack in a roasting tin.
• Rub with olive oil.
• Give it a good sprinkling of herbs and seasoning.
• Insert a meat thermometer so that the point is in the middle of the thickest part of the thigh.
• For medium-rare doneness (a bit pink in the middle), the final internal temperature should read 65C/150F, so set the thermometer alarm for 60C/140F (the internal temperature will continue to rise after the meat is taken out of the oven).
• Put in the hot oven and cook for 25 minutes.
• Then turn the oven down to between Gas 4 & 5/185C/365(approx.)F and continue to roast. A joint this size will take roughly 1 3/4 - 2 hours, about 25 minutes to the lb. in total.
• Make the mint sauce:
• Combine the chopped mint leaves, sugar, vinegar, boiling water and salt together in a bowl and mix well.
• When the thermometer says 60C/140F, take the meat out, transfer to a carving tray and cover tightly with tin foil.
• Let it 'rest' for about 20 minutes before carving.
• Pour a little boiling water into the tin and scrape up all the juices and bits with a spatula. Stir vigorously.
• Pour the liquid into a saucepan and bring to the boil.
• Add a couple of teaspoons of ready-prepared gravy mix in to thicken and season the gravy.
• When the gravy has thickened and reduced a little, remove from the heat.
• Carve the meat. (This looks really impressive if you do it at the table!!)
• Serve with boiled potatoes in butter and snipped chives, and other veg of your choice. Pass the mint sauce....