Roast Lamb Recipe
Tender, sweet and delicious meat served with lovely wine gravy and a thick mint sauce.
- Total Cook Time 50 mins
- Prep Time 10 mins
- Cook Time 40 mins
- Recipe Servings4
Ingredients of Roast Lamb
- Marinade 100 gm sliced carrots
- 100 gm sliced onions
- 100 gm sliced celery stalks
- 1 Tbsp garlic cloves
- 1 tsp thyme
- 1 bay leaf
- 4 Tbsp chopped parsley
- 2 1/2 kg leg of lamb salt and pepper
- 1/2 bottle red wine
- 50 ml brandy (optional)
- 60 ml oil
- 350 ml brown stock
- 2 tsp corn flour Mint sauce
- 1 large handful mint leaves
- 2 Tbsp sugar
- 60 ml boiling water
- 3-4 Tbsp vinegar
How to Make Roast LambHideShow Media
Place half the vegetables, herbs and a piece of lamb at the bottom of a bowl.
Cover it with the rest of the lamb.
Spread remaining vegetables and herbs over the meat.
Pour wine and oil and leave it overnight.
Drain meat 30 minutes before cooking.
Heat oil and brown meat before roasting at 200 degrees c for 1 1/2 hours.
Strain marinade and bring to a simmer with stock.
Cook for 15 minutes. Season and thicken with corn flour.
Pound mint leaves with half the sugar.
Pour in hot water, add the remaining sugar and sharpen with vinegar.
Serve with the roast lamb and red wine gravy.