Tuesday, April 3, 2018

Roast Lamb with Homemade Mint Sauce

Prepare your lamb by inserting slices of garlic into the skin all over the roast top and bottom. Sprinkle with salt, pepper, and ground rosemary. Place roast fat side up and roast your leg of lamb at 450 F for 20 minutes then turn down the roast to 350 F continue cooking for approximately 25 minutes per pound.
When lamb has reached temperature for medium rare, remove from oven, cover with tinfoil and let it rest for 10 minutes. Juices will reabsorb into center of meat.
Nothing is better with lamb than mint sauce. This sauce is a good reason to grow mint. Prepare the mint sauce the day before if you wish. You can strain out the leaves and shallots if you prefer with a cheesecloth. If you slightly submerge a gravy dipper into the sauce you can eliminate most mint leaves. I used unrefined cane sugar hence the amber color which is actually quite appealing spooned over the lamb meat.
Chop approximately two bunches of fresh mint leaves removed from stems (about one cup loosely packed). Stack mint leaves in a pile lengthwise and roll and then chop. For smaller leaves fold in half an chop.
In a non reactive pot (porcelain coated or stainless steel) add one cup of white wine vinegar, one cup of sugar and one shallot chopped fine. Bring to boil and boil for two minutes. Remove from heat and add chopped mint leaves. Steep at room temperature in a glass bowl for two hours. Sauce can be made a day ahead of time and refrigerated. Take sauce out of refrigerator one hour before lamb has completed it's cooking. Set on top of stove to warm up.
I served the lamb with roasted vegetables and even the vegetables were delicious with a spoonful of the mint sauce. The mint sauce can be used on a salad, over chicken, pork who knows what else. Thanks for reading and for all your comment.

8 comments:

  1. Replies
    1. Hi Joanne, thanks, was delicious, now I am wondering if I can preserve some mint sauce to have on hand, will check into it.

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  2. Even before I gave up meat I gave up lamb but those vegies look great. And you are right they do go well with mint sauce.

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    1. Hi Sue, thanks, this was the densest and richest lamb I have ever had, since we rarely eat red meat, it was almost too much for us. hum. but the mint sauce is worth making, maybe even good over ice cream

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  3. Looks good, Linda, but we don't do lamb... a bit too strong a meat for me. But we do grow mint which we use in our sweet tea!

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    1. Hi Rian, thanks, this meat wasn't that strong and the mint seems to temper the flavor, but it was very dense this time I tend to prefer the chops but the leg was on sale. I think the mint sauce would be good with lots of dishes.

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  4. I love roast leg of lamb with homemade mint sauce, and I've had neither for a while. I'll have to rectify that situation...soon!! :)

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  5. Hi Lee, thanks, I searched the whole grocery store and couldn't find mint jelly, but mint sauce is much better anyway.

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