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How to make Roast lamb with caramelised garlic and fresh mint sauce

Yield = 6
Prep time: 0:25
Cook time: 1:25
Total time: 1:50

Ingredients

  • 10 sprigs fresh rosemary
  • 1.8kg leg of lamb
  • 2 tablespoons extra virgin olive oil
  • 2 bulbs garlic, halved crossways
  • 2 tablespoons plain flour
  • 1 cup Massel chicken style liquid stock
  • Buttered peas, to serve

Fresh mint sauce

  • 2 cups fresh mint leaves, firmly packed, chopped
  • 1 garlic clove, crushed
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon caster sugar

Method

  • Step 1 Preheat oven to 180C/160C fan-forced.
  • Step 2 Place rosemary in a large roasting pan. Place lamb on rosemary. Rub oil all over lamb. Season well with salt and pepper. Place garlic on tray.
  • Step 3 Roast for 1 hour 15 minutes for medium or until cooked to your liking. Transfer lamb and garlic to a board. Cover loosely with foil. Set aside for 10 minutes to rest. Strain juices from roasting pan into a jug.
  • Step 4 Meanwhile, skim fat from pan juices, transferring 1 tablespoon of fat to a saucepan. Discard remaining fat. Heat pan over high heat. Add flour. Cook, stirring, for 2 to 3 minutes or until bubbling and golden. Gradually stir in stock and reserved pan juices. Cook, stirring, for 4 to 5 minutes or until thickened.
  • Step 5 Make Fresh Mint Sauce: Combine mint, garlic, oil, vinegar and sugar in a bowl. Season well with salt and pepper.
  • Step 6 Slice lamb. Serve with caramelised garlic, gravy, mint sauce, buttered peas and roast potatoes.