Roast lamb with caramelized garlic and fresh mint sauce

Roast lamb with caramelized garlic and fresh mint sauce

Ingredients (6 servings):

  • 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 chicken stock

For the fresh mint sauce:

  • 2 cups fresh mint leaves, firmly packed, chopped
  • 1 garlic clove, crushed
  • 1/3 cup olive oil
  • ¼ cup white wine vinegar
  • 1 tablespoon caster sugar



  1. Preheat oven to 180C/160C fan-forced.
  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.
  3. Roast for 1 hour 15 minutes for medium or until cooked to your liking.
  4. Transfer lamb and garlic to a board. Cover loosely with foil. Set aside for 10 minutes to rest.
  5. Strain juices from roasting pan into a jug.
  6. 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.
  7. Gradually stir in stock and reserved pan juices. Cook, stirring, for 4 to 5 minutes or until thickened.
  8. Make Fresh Mint Sauce: Combine mint, garlic, oil, vinegar and sugar in a bowl. Season well with salt and pepper.
  9. Slice lamb.
  10. Serve with caramelised garlic, gravy, mint sauce and roasted vegetable salad.
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