It was mine and my boyfriend’s 4 year anniversary last week and my darling mom cooked us the most divine roast leg of lamb with roast potatoes, green beans, asparagus and gravy; what a treat. The lamb cooked for 3 and half hours and it was so tender ❤ You have to try my homemade mint sauce it’s the bomb!
This is the best recipe for a special occasion or a gorgeous Sunday Lunch.
2 kg quality leg of lamb
1 bulb garlic, 3 cloves peeled and crushed, the others left whole
1 bunch rosemary, half the leaves removed and coarsely chopped, half in sprigs
Freshly ground black pepper
1 glass good quality red wine
1 brown onion, roughly chopped
1 red onion, roughly chopped
2 medium carrots, roughly sliced
1.5 kg potatoes, quartered
1 punnet green beans
1 punnet asparagus
For the Gravy:
Juice and veggies from the meat
1 tbsp all-purpose flour
180 ml chicken/vegetable stock
Freshly ground black pepper
For the mint sauce:
4 tbsp chopped fresh mint leaves
1 tsp sugar/xylitol
2 pinches coarse sea salt
1 tbsp hot water
3 tbsp white wine vinegar
Preparation 15 minutes
Cooking time 3.5 hours
Preheat the oven to 160°C.
Mix the crushed garlic, chopped rosemary, olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place a large casserole pan on high heat, once the pan is piping hot brown the lamb fatty side down for 10-7 minutes, until crispy. Turn and seal all the sides. Take out of the pan and place on the lid. Then add 2 tbsp of olive oil to the casserole dish and fry the onions and carrots for 5 minutes. Place the lamb on top of the veggies with the whole sprigs of rosemary. Pour the glass of wine over the lamb, cover with tinfoil and the lid. Place in the middle of the oven for 3 hours. (Baste after 1.5 hours.)
Boil the potatoes in salted water, simmer for 10 minutes and drain, and scuff the potatoes (this makes them crispy). In a small oven tray add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Place next to the lamb on the middle shelf of the oven when there is 45 minutes left of cooking time.
Once the lamb has been cooking for 3 hours, take the tinfoil off and crank up the oven to 180°C. Cook for half an hour to crisp the fat. Take the lamb out of the oven, cover in tinfoil and rest. Set the casserole pan aside for later. Keep the potatoes in the oven until crispy and golden, keep an eye on them.
Boil the asparagus and beans in salted water for 3 minutes, then run under cold water.
To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar.
Place the casserole dish on high heat, once the juice start boiling add the flour and stir until dissolved. Then add a nice grind of black pepper and the stock, boil for 2 minutes. Then add a small knob of butter to make to super shiny.
Thinly carve the meat, then distribute the beans, asparagus and potatoes. Place 2-3 slices of lamb on top of the beans and pour of gravy. Serve with mint sauce.