Recepieplanning
Australian
Roast Lamb Dinner with Mint Sauce
110 min total20 prep90 cook6 servings480 cal
Herb-crusted roast lamb leg served with bright homemade mint sauce. A Sunday roast staple on Australian tables.
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Ingredients
6servings
meat
- 4 lbbone-in lamb leg
produce
- 1 cupfresh mint
- 4 clovesgarlic
- 3 sprigfresh rosemary
pantry
- 0.33 cupwhite vinegar
- 2 tbspsugar
- 3 tbspolive oil
- 2 tspsalt
- 1 tspblack pepper
- 1 cupchicken broth
Steps
- Preheat oven to 375°F (190°C). Score fat on the lamb; rub with oil, salt, pepper, chopped rosemary, and sliced garlic.
- Roast on a rack about 20 minutes per pound for medium, or until desired doneness.
- Meanwhile chop mint finely and stir with vinegar, sugar, and a pinch of salt; rest 20 minutes for mint sauce.
- Rest roasted lamb 15–20 minutes tented with foil.
- Carve into thin slices across the grain.
- Deglaze the pan with broth for a quick jus.
- Arrange lamb on a platter.
- Spoon mint sauce alongside.
- Serve with roasted potatoes and greens.
- Leftover lamb makes excellent sandwiches.
Tips
- Bring the lamb toward room temperature before roasting.
- Rest well before carving.
- Mint sauce should be sharp and spoonable.
- Use pan juices for a simple gravy with broth.
