Date posted: 04/02/2024

Roast leg of lamb with a lemon, garlic and rosemary marinade and fresh mint sauce

  • Serves 8
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Farmstead lamb leg boneless 2.7kg
Garlic 10g
Lemon thyme 80g
Olive oil 108ml
Rosemary, chopped 80g
Lemons 2
Mint 10g
Everyday Favourites white wine vinegar 40ml
Caster sugar 25g
Savoury gravy 1kg
Baby watercress 40g


  1. Pre heat the oven to 180°C. Take the lamb and cut small holes and stud with 5 of the garlic cloves and pieces of lemon thyme.
  2. Make the marinade by combining the olive oil, chopped rosemary, remaining garlic (chopped up), the zest and juice from 2 lemons, with salt and black pepper.
  3. Marinade for an hour, before placing the lamb on the oven rack of the pre heated oven, with a tray underneath to catch all the juices as it roasts.
  4. Roast for approx 1.5 hours or until the required temperature is reached. Reserve the juices in the tray for your gravy.
  5. To make the mint sauce, chop the fresh mint and combine with vinegar and sugar. Stir until the sugar has dissolved - set to one side.
  6. Make the gravy following the manufacturing instructions and don’t forget to add the cooking juices.
  7. Once the lamb has rested for 30 minutes, serve with the watercress, mint sauce, gravy and spring vegetables.
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