Rare 60°C
Medium rare 60–65°C
Medium 65–70°C
Medium well done 70°C
Well done 75°C
Classic roast lamb with mint sauce
There’s nothing like a classic roast lamb to spoil family and friends. Teamed with the tart mint sauce and perfectly roasted seasonal veg, this dish is a guaranteed crowd-pleaser for your next family dinner.
Ingredients
Method
Ingredients
- 4 garlic cloves, finely chopped
- 1 tbsp chopped fresh rosemary sprigs
- 1 tbsp chopped fresh thyme
- 1 tbsp Dijon mustard
- 2 tbsp Pams Olive Oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1.7 – 2 kg leg of lamb
- 2 tbsp Pams Olive Oil, extra
Vegetables
- 1 kg kumara, cut into large chunks
- 1 kg carrots, peeled and cut into chunks
- 2 red onions, cut into wedges
- 1 bulb garlic, cut in half
- 2 sprigs rosemary
Mint Sauce
- ¼ cup white wine vinegar
- 2 tbsp Pams Caster Sugar
- 2 tbsp water
- 1 cup fresh mint leaves, finely chopped
Cookware: Roasting dish, Saucepan.
Method
- Preheat the oven to 200°C. Combine the garlic, rosemary, thyme, mustard, olive oil, salt and pepper in a small bowl.
- Score the top side of the lamb with a sharp knife and place in a large roasting dish. Spread the garlic and herb mixture over the lamb, rubbing into the scored cuts. Drizzle with extra olive oil.
- Roast in the preheated oven for 1 hour 30 minutes for medium, or until the lamb is cooked to your liking. Baste frequently.
- After 50 minutes, add the vegetables, garlic bulb and sprigs of rosemary. Toss to coat in oil. Season with salt and pepper. Cook the vegetables for 40 minutes, or until they are tender and golden.
- Meanwhile, prepare the mint sauce. Place the vinegar, caster sugar and water into a small saucepan and stir over low heat until the sugar dissolves. Remove from the heat and allow to cool slightly before stirring in the chopped mint.
- Slice the lamb and serve with the roast vegetables and mint sauce.
Recipe notes
Lamb – Unless you’re a seasoned cook, knowing if your lamb leg is cooked correctly can be a challenge. The overall cooking time in the recipe is just a guideline – this will change if your cut is smaller or larger. A good meat thermometer can make life much easier!
We recommend the following temperatures:
For step by step instructions on how to roast a lamb leg, check out our guide here.