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main dish · British
Roast Beef with Gravy
A classic British Sunday roast featuring tender, herb-seasoned beef, deeply browned pan gravy, and rich jus made from the roasting tin.
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Gluten-free
British
Roast Lamb with Mint Sauce
A classic British roast leg of lamb seasoned with garlic and rosemary, served with a bright mint sauce that cuts through the meat's richness.
105 min
6 servings
Medium
How to prepare
1
Heat the oven to 220°C. Pat the lamb dry, then cut small slits over the surface and press a piece of garlic and a few rosemary leaves into each slit.
2
Rub the lamb all over with olive oil, then season evenly with the salt and black pepper. Place it fat-side up in a roasting tin.
3
Roast at 220°C for 20 minutes, then reduce the oven to 180°C and roast for 55–65 minutes more, until the thickest part reaches 60–63°C for medium-rare to medium meat.
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4
Transfer the lamb to a carving board, loosely cover with foil, and rest for 20 minutes; the temperature will rise slightly and the juices will redistribute.
5
While the lamb rests, mix the chopped mint, red wine vinegar, sugar, and the remaining portion of the divided salt from the ingredients list in a small bowl. Leave for at least 15 minutes so the mint perfumes the vinegar.
6
Carve the lamb across the grain into thin slices and arrange on a warm platter. Serve immediately with the mint sauce.
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Why this recipe works
High-heat roasting develops a savory crust while leaving the center tender, and the sharp, herbaceous mint sauce balances the lamb's richness without masking its flavor.
Storage and reheating
How to store it
Refrigerate leftover lamb and mint sauce separately in airtight containers within 2 hours. Use the lamb within 3 days and the sauce within 5 days.
How to reheat it
Reheat sliced lamb gently in a covered dish with a splash of stock at 160°C until hot throughout, taking care not to overcook it. Serve the mint sauce cool or at room temperature.
Nutrition / serving
546kcal
43.08 gprotein
2.16 gcarbs
37.67 gfat
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Roast Lamb with Mint Sauce
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