Spring Lamb with Mint Sauce

In British cuisine, spring lamb with mint sauce is a staple that is typically served as spring approaches. A beautiful balance that has been treasured for ages is created by the invigorating zest of mint sauce and the soft, flavorful meat of young lamb. In addition to bringing out the lamb’s exquisite flavor, this pairing adds a zesty, herbaceous accent that enhances the entire meal.

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A classic dish that honors the season’s fresh flavors is spring lamb with mint sauce. A flavorful homemade mint sauce complements the recipe’s delicious roast leg of lamb.

Ingredients:

For the Roast Lamb:

1 leg of lamb (approximately 2 kg)
3 cloves of garlic, crushed
2 tablespoons of olive oil
Zest of 1 lemon
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper, to taste

For the Mint Sauce:

20g fresh mint leaves, finely chopped
1 teaspoon granulated sugar
1 teaspoon salt
1 tablespoon hot water
2 tablespoons white wine vinegar
4 tablespoons olive oil

Instructions:

Prepare the Lamb:

Preheat your oven to 220°C (428°F).
- In a small bowl, combine the crushed garlic, olive oil, lemon zest, and chopped rosemary.
- In a roasting pan, place the leg of the lamb. Season it generously with salt and pepper.
- Rub the garlic and herb mixture all over the lamb, ensuring it’s evenly coated.

Roast the Lamb:

Place the roasting pan in the preheated oven and roast for 20 minutes.
- After 20 minutes, reduce the oven temperature to 190°C (374°F). Continue roasting for approximately 55 minutes for medium-rare doneness. Adapt the cooking time to the level of doneness you desire.
- To check for doneness, insert a meat thermometer into the thickest part of the lamb. For medium-rare, the internal temperature should be between 55-59°C (130-138°F).
- Once done, remove the lamb from the oven, cover it loosely with aluminum foil, and let it rest for 20 minutes.
- The meat becomes more flavorful and tender after it is rested because the liquids can be redistributed.

Prepare the Mint Sauce:

While the lamb is resting, prepare the mint sauce.
- In a bowl, dissolve the sugar and salt in the hot water.
- Add the white wine vinegar and finely chopped mint leaves to the bowl. Mix well.
- Gradually whisk in the olive oil until the sauce is well combined.
- Let the sauce sit for about 30 minutes to allow the flavors to meld.
Serve:
- Carve the rested lamb into slices and arrange on a serving platter.
- Drizzle the mint sauce over the lamb or serve it on the side.
- This dish pairs wonderfully with roasted potatoes and seasonal vegetables.