Dont Rush Lamb with Tangy Mint Sauce
For this recipe I used organic grass fed Welsh lamb, but for course it is possible to buy a cut from either New Zealand or Australia.
Please remember the most important tip with this recipe is the regular basting, as this will keep the meat moist and full of flavour, so please do not skip this process and of course, do not be temped to turn up the heat to hurry the cooking process. Finally, for this recipe, as the lamb is slow baked for several hours, the meat will be well cooked and will literally ‘fall off the bone’ (so amazingly tender) and remember to keep and serve the cooking liquor as this ‘gravy’ is simply delicious.
Ingredients
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1 large leg of lamb approx. 1.8kg- trimmed and with bone
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2 large onions- red or white, skin removed and quartered
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Fresh Herb Paste
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3 cloves of garlic- peeled
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2 tsp dried paprika- sweet
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2 tbsp fresh rosemary- chopped
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1 tbsp thyme leaves- fresh
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1 lemon- grated zest
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1 tsp sea salt
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3 tbsp extra virgin olive oil
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250ml sweet sherry- or apple juice
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Tangy Mint Sauce
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4 tbsp fresh mint- finely chopped
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2 tsp caster sugar
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3 tbsp boiling hot water
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1 tsp ground cumin
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6 tbsp cider vinegar
Instructions
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First prepare the fresh herb paste:
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01 Blend together the garlic, rosemary, thyme, lemon zest, paprika, salt and extra virgin olive oil to form a thick paste. Leave to one side.
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Prepare baking tray or casserole:
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02 Lightly oil the base of the chosen pan, placing pieces of quartered onion on the bottom so that the whole leg of lamb can sit on top.
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Prepare the lamb:
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03 Using a large spoon or by hand, smother the leg of lamb all over with the fresh herb paste.
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Roast:
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04 Place the leg of lamb on top of the quartered onions and place in the oven to roast for 45 minutes.
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05 After 45 minutes, remove from the oven and pour over the sherry / or apple juice. BASTE well. Place back in the oven uncovered and cook slowly for 3 hours, basting the whole joint well with the juices every 45 minutes.
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Prepare tangy mint sauce:
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06 In a fairly small bowl, dissolve the sugar in the boiling water. Once dissolved add the cumin and vinegar. Only just before serving add the chopped mint so it remains its bright green colour.
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To serve:
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07 Once the lamb is cooked, remove from the oven and the delicious cooking juices, and transfer to a board ready for carving.
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08 With a large spoon remove some of the lamb fat from the cooking liquor, strain and pour this flavoursome liquid into a jug to serve as gravy with the lamb.
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09 A delicious roast best served with mashed potatoes, the tangy mint sauce and a cooked vegetable of your choice.
Notes
It is important to regularly baste the lamb during cooking, as this keeps it succulent and flavoursome, and if the cooking liquor begins to evaporate best to add some water. Delicious hot and of course, if any is left over tastes great cold the next day.
