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Oregano roast lamb with fresh mint sauce
Oregano roast lamb with fresh mint sauce
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Prep Time:
35 minutes
Cook Time:
90 minutes
Total Time:
125 minutes
Impress your family with succulent roast lamb drizzled with refreshing mint sauce.
Ingredients:
  • 2 kg leg of lamb
  • 2 cloves garlic, thickly sliced
  • 8 x 3cm sprigs rosemary
  • 8 x 3cm sprigs oregano
  • 36.40 gm olive oil
  • 250ml (1 cup) beef stock
  • 125ml (1/2 cup) dry white wine
  • 480g onion
  • 500g potato
  • 1 bunch mint, leaves picked
  • 1 spring onion, finely chopped
  • 20.00 gm raw sugar
  • 125ml (1/2 cup) apple cider vinegar
Instructions:
  • 1. Preheat the oven to 200C. 2. Make 8 x 2cm slits in the lamb. Fill each slit with a slice of garlic, a sprig of rosemary, and a sprig of oregano. 3. Put the lamb in a large roasting pan. Drizzle with oil, season generously with salt and freshly ground black pepper. 4. Pour stock and wine around the lamb. 5. Roast for 30 minutes.
  • Place the onions and potatoes in the pan around the lamb. Roast for another 60 minutes, remembering to flip the onions and potatoes halfway through, until the lamb is cooked to your desired level of doneness. Move the lamb to a serving platter, cover it with foil, and let it rest for 15 minutes before serving.
  • Strain any extra pan juices into a serving jug, cover, and keep warm. Put back the onions and potatoes in the oven to stay warm.
  • To prepare the fresh mint sauce, mix together mint, onion, and sugar in a heatproof bowl. Pour in 60ml (1/4 cup) boiling water and stir until the sugar dissolves. Stir in vinegar, season to taste, and let it sit for 15 minutes for the flavors to meld. Enjoy this delicious sauce, yielding 1 cup.
  • Slice the lamb thickly against the grain and serve with onions, potatoes, pan juices, and fresh mint sauce.

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