Roast Lamb with Garlic Mint Mayo
Such an easy roast lamb recipe and absolutely delicious when served with simple boiled potatoes cut in thick ‘finger’ like quarters and oodles of the garlic mint mayo (mayonnaise) on the top. I like to serve just like this but of course, do add your favourite vegetable or salad if you prefer. This garlic herb mayo is also excellent when served with other red meats such as steak, and equally as delicious with roasted vegetables such as carrots, parsnips and fennel.
Try with Roasted Fennel and Red Peppers as a vegetarian alternative.
Ingredients
-
Lamb
-
30g fresh rosemary- on stalk
-
1.5kg leg of lamb
-
2 tbsp extra virgin olive oil- plus 1 tbsp for base of roasting tin
-
Seasoning- sea salt and coarsely ground black pepper
-
Garlic Herb Mayo
-
1 egg yolk
-
1 clove of garlic- roughly chopped
-
1 tbsp cider vinegar
-
125ml extra virgin olive oil
-
30 mint leaves- finely chopped
-
Small handful of parsely- finely chopped
-
Warm water- if necessary
-
Additional
-
Boiled waxy potatoes- 1 per head, cut into finger length quarters
Instructions
-
01 Preheat oven to 200°C.
-
Prepare roasting tin:
-
02 Smear 1 tbsp of extra virgin oil over base of roasting tin. Lay the fresh rosemary in the base of the tin.
-
Prepare lamb:
-
03 Massage all over the surface of the lamb the extra virgin olive oil, sea salt and freshly ground black pepper. When completed lay the lamb on top of the bed of rosemary. If any oil is left over pour over the lamb and rosemary.
-
Bake:
-
04 Place the lamb into the hot oven and roast. After 30 minutes remove from the oven and spoon the roasting juices over the joint. Return to the oven for a further 40 minutes. Remove and transfer to a board or serving dish, cover with tin foil and allow to 'rest' for minimum 15 minutes before carving.
-
Make garlic herb mayo:
-
05 Whilst the lamb is cooking and resting make the mayo. Using a food processor add egg yolk, garlic and vinegar. Blend. Drip the oil in slowly. and blend until thick. Add the mint and parsley. Add enough warm, boiled water to form a thin sauce if too thick. Set aside.
-
Serve:
-
06 This simple roast is delicious when served with plainly boiled potatoes and a green salad or vegetable of choice if required.
Notes
As the garlic herb mayo adds an intense richness to the lamb all that is needed as an accompaniment are the simple boiled potatoes. Select the waxy variety, allow 1-2 per head, scrub clean, leave on the skin and cut into 'thick finger' shapes for cooking.
