Roasted meat was a staple food of the English people, predominantly during the 17-18th century because it was convenient to roast and at that time. Meats like lamb or mutton were the main staple in their diet.

Since then this dish has evolved. Today the Roasted Leg of Lamb is comparatively simple to make and the sauce is what compliments this dish and adds an additional dimension of flavour. Roast leg of lamb is best served with roasted or baked potatoes and steamed vegetables.

Mint sauce is a traditional accompaniment to lamb and the flavours complement each other. The sauce is made from finely chopped spearmint leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is also added to give a distinct tang.

This Dish

The sharp Dijon mustard along with the pungent garlic and aromatic rosemary, roasted together with the leg of lamb makes this dish exceptionally flavorful. The freshness of the mint sauce balances the flavour of the meat and is best served with roasted or baked potatoes and steamed vegetables.

 

Recipe Card 

Ingredients Quantity
For Leg of Lamb
Bone-in leg of lamb (aitchbone removed) 2- 2.5 Kg
Sea salt 2 tbsp
Freshly ground pepper 2 tsp
Garlic (minced) 6 cloves
Fresh rosemary leaves  (chopped) 3 tbsp
Dijon mustard 2 tbsp
Olive oil 2 tbsp
Chicken stock 3 cups
For Mint Sauce
Mint leaves, fresh & finely chopped 1 cup
Sugar 2 tbsp
Vinegar 1 tbsp
Water, warm ¼ cup

 

Method of Preparation

  1. Trim one and a half inches of flesh from the shank bone with a sharp knife.
  2. Make incisions 1 inch long and half-inch deep all over the leg.
  3. Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Rub evenly over the lamb, working it into the incisions.
  4. Truss the leg of lamb and marinate in the fridge for about 30 minutes.
  5. Preheat oven to 170˚C.
  6. Boil the water with vinegar and sugar until the sugar fully dissolves. Let the sugar syrup cool completely and keep aside.
  7. Transfer the lamb, fat side up, to a large roasting pan fitted with a rack, and add chicken stock to the bottom of the roasting tray. Roast the lamb for 50 to 60 minutes until tender.
  8. In a food processor put in the mint and the sugar syrup and then blend for almost a minute. After done, keep it in the fridge to chill.
  9. Remove lamb from the oven, leave to rest on the rack for 15 minutes. Transfer the lamb to a platter or carving board; carve.
  10. Serve with mint sauce.

Note: The time of cooking will depend upon the size of the leg of lamb. An average leg of lamb will weigh from 1.5 Kg to 2.5 kg. Allow for 30 minutes of cooking time per 1 kg at 170˚C.