Roast lamb is one of my favourite go to recipes for festive occasions like Easter or birthdays. Mostly because it is one the easiest and least temperamental roast recipes to make. In its most basic form an easy lamb roast recipe simply involves adding salt and pepper. Unlike my recipe for cumin lamb this easy roast leg of lamb recipe requires minimal added flavour; simply add salt, pepper, garlic and a few leaves of mint. Pop in the oven. Enjoy with root vegetables or a large green salad for a delectable dinner or Sunday roast.
This recipe requires no additional fats or oils, it is cooked over moderate heat (slow cooked ) for a succulent, tender roast. Cooking times may vary depending on the type of meat you are using and the quantity. I used a 2kg leg of lamb, roasted for 2 hours. When preparing your roast leg of lamb, don’t forget to remove the aitchbone (knuckle) at the end of the leg, you can ask your butcher to do this for you (easier).
Types of Lamb Meat
The type of lamb meat to be used for roasting depends on the season and what your butcher has in stock. Around Easter spring lamb is common and it is one of the best kind for roasting. You can tell the difference between lamb and mutton by the size of the leg. Mutton is sheep that are over two years old and the meat is generally tougher, requiring a longer cooking time e.g it is perfect for mutton curry. In some countries mutton may refer to goat meat so be sure to ask if your butcher if you are uncertain.
How to Make Gravy for Lamb Roast
I prefer making gravy without flour or gravy in packet. Instead I use grated carrots and potato as a thickener. I use an oven tray with rack to collect the juices that seep to the bottom for my gravy. To make the gravy simply add one and half cups water, salt and a grated carrot and medium grated potato. Add juices from roast pan. Bring to boil. Blend to form delicious homemade gravy.
How to make Mint Sauce
Complimentary condiments for roast lamb include mint sauce. This one is not jelly like, too sweet or bright green, but rather more dull in colour. Hot water results in a more minty taste but at the expense of a dull green colour. I use hot water (60-70 degrees Celsius) instead. This results in a more attractive green colour for serving. To make mint sauce mix a quarter cup of finely chopped mint leaves with one tablespoon sugar, two tablespoons vinegar and a cup of water. Allow to soak for ten minutes before serving. Spoon the mint sauce over the meat for a tangy, minty taste sensation.
Prep time: 10 minutes
Roasting time: 2 hours
Yield: serves 5
- 1 leg of lamb (I used 2kg lamb leg)
- 3 cloves garlic
- few leaves of fresh mint
- black pepper
1. Preheat oven to 180 degrees Celsius.
2. Start by trimming off excess fat.
3. Poke holes into the back and front surface of the meat.
4. Rub meat with salt and pepper
5. Chop mint leaves and garlic. Fill holes on the lamb leg with garlic and mint leaves.
6. Place leg of lamb in a roasting pan. Roast for 2 hours, turning after 30 minutes.
7. Remove from oven. The meat should be tender enough to pull off bone, cut around the edges that don’t pull off easily.
8. Place in oven for another 10 minutes or so before carving.
9. Serve with roast vegetables of choice or a green salad.
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