Marinated Lamb Leg with Mint Sauce
To serve the masses, try our Marinated Lamb Leg with Mint Sauce. It makes for the perfect family roast and there's always leftovers for the next day
Recipe Tip If you have leftover wine, freeze it in ice cube trays so you can use it in recipes like this one which only require a small amount of wine.
Ingredients
- 1.8 kilograms lamb leg roast
- 1/4 cup red wine
- 1 tablespoons finely chopped thyme
- 1 tablespoons wholegrain mustard
- 1 clove garlic, sliced
- 1 pinch salt
- 3 chargrilled kūmara
- 3 chargrilled courgettes
- 2 chargrilled capsicum
- 4 chargrilled carrots
Mint sauce
- 1/2 cup roughly chopped mint
- 1/4 cup boiling water
- 1/3 cup caster sugar
- 1/3 cup white vinegar
- 1.8 kilograms lamb leg roast
- 1/4 cup red wine
- 1 tablespoons finely chopped thyme
- 1 tablespoons wholegrain mustard
- 1 clove garlic, sliced
- 1 pinch salt
- 3 chargrilled kūmara
- 3 chargrilled courgettes
- 2 chargrilled capsicum
- 4 chargrilled carrots
Mint sauce
- 1/2 cup roughly chopped mint
- 1/4 cup boiling water
- 1/3 cup caster sugar
- 1/3 cup white vinegar
- Step 1 of 6Place lamb in a large roasting dish.
- Step 2 of 6In a small jug, combine wine, thyme, mustard and garlic. Season to taste. Pour over the lamb and turn to coat. Cover and leave in the fridge for at least 2 hours, or overnight. Turn occasionally. Remove from fridge 30 minutes before roasting.
- Step 3 of 6Preheat oven to 200°C (180°C fan-forced). Roast lamb for 15 minutes. Reduce oven to 180°C (160°C fan-forced), and bake for 1 hour for medium rare (or longer, if preferred).
- Step 4 of 6To make the mint sauce, combine mint and boiling water in a bowl. Set aside for 5 minutes. Add sugar and vinegar, stirring to dissolve. Leave to cool.
- Step 5 of 6Remove lamb from oven and leave to rest, loosely covered with foil, for 15 minutes.
- Step 6 of 6Slice lamb and serve with mint sauce and vegetables on the side.
Method
- Step 1 of 6Place lamb in a large roasting dish.
- Step 2 of 6In a small jug, combine wine, thyme, mustard and garlic. Season to taste. Pour over the lamb and turn to coat. Cover and leave in the fridge for at least 2 hours, or overnight. Turn occasionally. Remove from fridge 30 minutes before roasting.
- Step 3 of 6Preheat oven to 200°C (180°C fan-forced). Roast lamb for 15 minutes. Reduce oven to 180°C (160°C fan-forced), and bake for 1 hour for medium rare (or longer, if preferred).
- Step 4 of 6To make the mint sauce, combine mint and boiling water in a bowl. Set aside for 5 minutes. Add sugar and vinegar, stirring to dissolve. Leave to cool.
- Step 5 of 6Remove lamb from oven and leave to rest, loosely covered with foil, for 15 minutes.
- Step 6 of 6Slice lamb and serve with mint sauce and vegetables on the side.
Method
- Step 1 of 6Place lamb in a large roasting dish.
- Step 2 of 6In a small jug, combine wine, thyme, mustard and garlic. Season to taste. Pour over the lamb and turn to coat. Cover and leave in the fridge for at least 2 hours, or overnight. Turn occasionally. Remove from fridge 30 minutes before roasting.
- Step 3 of 6Preheat oven to 200°C (180°C fan-forced). Roast lamb for 15 minutes. Reduce oven to 180°C (160°C fan-forced), and bake for 1 hour for medium rare (or longer, if preferred).
- Step 4 of 6To make the mint sauce, combine mint and boiling water in a bowl. Set aside for 5 minutes. Add sugar and vinegar, stirring to dissolve. Leave to cool.
- Step 5 of 6Remove lamb from oven and leave to rest, loosely covered with foil, for 15 minutes.
- Step 6 of 6Slice lamb and serve with mint sauce and vegetables on the side.