Roast Leg of Lamb with a Minted Lamb Jus
A refined take on a classic roast, featuring garlic,rosemary, and thyme-marinated lamb, served with a deep, minted red wine jus.
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Servings: 6 Servings
Calories: 411kcal
Cost: £15.00
Equipment
- 1 Mixing Bowl
- 1 Cutting Board
- 1 Cooks Knife
- 1 Roasting Tray
Ingredients
For the Lamb:
- 2 kg 4.4 Lbs. Leg of Lamb, Bone-In
- 3 Tbsp Olive Oil
- 4 each Garlic Cloves finely chopped
- 2 Tbsp Fresh Rosemary chopped
- 1 Tbsp Fresh Thyme chopped
- 2 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Dijon Mustard
- 1 Tsp Lemon Zest
- 250 ml 1 cup lamb or beef stock (for basting)
For the Minted Red Wine Jus:
- 2 Tbsp White Wine Vinegar
- 1 Tbsp Sugar
- 1 Pinch of Salt
- 1 Cup Fresh Mint Leaves, finely chopped finely chopped
- 250 ml 1 Cup Red Wine
- 250 ml 1 Cup Lamb Stock
- 1 Tbsp Butter
- 1 Tsp Cornflour optional, for thickening
Instructions
Prepare the Lamb
- Preheat the oven to 220°C (425°F).
- In a bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, mustard, and lemon zest.
- Rub this mixture all over the lamb, ensuring it's well coated.
Roast the Lamb
- Place the lamb on a roasting rack in a tray. Roast for 20 minutes at 220°C (425°F).
- Reduce heat to 180°C (350°F) and continue roasting, basting with stock every 30 minutes:
- o Rare: 50–55 mins (52–54°C / 125–130°F)
- o Medium-rare: 60–65 mins (57–60°C / 135–140°F)
- o Medium: 75 mins (65°C / 150°F)
- Remove from the oven and rest for 20 minutes before carving.
Make the Minted Red Wine Jus
- While the lamb is resting, add the red wine to the pan and bring to the boil, scraping to get the caramelised roasting flavours. Add the lamb stock and bring to a simmer, reducing by half.
- If needed, mix 1 tsp cornstarch with a little water and add to thicken.
- Mix the vinegar, sugar, and salt, then add the mint, mixing well to draw the oils out.
- Stir in the minted mixture, then whisk in butter for a glossy finish.
- Taste and adjust seasoning.
Serve
- Carve the lamb and drizzle with the minted red wine jus.
- Pair with roast potatoes, honey-glazed carrots, and steamed greens.
- Serve with a bold red wine like Cabernet Sauvignon or Syrah.
Notes
Growing up in England, when lamb was cooked for Sunday lunch, we had to go in the garden and pick the mint for the sauce. The traditional way to prepare mint sauce is a sweet-sour combination of vinegar and sugar. We had a little device specifically used for grinding up the mint, which was always fun to use.
Adding the mint sauce to the jus, came about when I was working in New York and tried this as a way to introduce American guests to the flavour profile. It became a very popular menu item.
Nutrition
Calories: 411kcal | Carbohydrates: 6g | Protein: 45g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1445mg | Potassium: 722mg | Fiber: 1g | Sugar: 2g | Vitamin A: 453IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 5mg
Roast Leg of Lamb with a Minted Lamb Jus
A refined take on a classic roast, featuring garlic,rosemary, and thyme-marinated lamb, served with a deep, minted red wine jus.
Print
Pin
Servings: 6 Servings
Calories: 411kcal
Cost: £15.00
Equipment
- 1 Mixing Bowl
- 1 Cutting Board
- 1 Cooks Knife
- 1 Roasting Tray
Ingredients
For the Lamb:
- 2 kg 4.4 Lbs. Leg of Lamb, Bone-In
- 3 Tbsp Olive Oil
- 4 each Garlic Cloves finely chopped
- 2 Tbsp Fresh Rosemary chopped
- 1 Tbsp Fresh Thyme chopped
- 2 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Dijon Mustard
- 1 Tsp Lemon Zest
- 250 ml 1 cup lamb or beef stock (for basting)
For the Minted Red Wine Jus:
- 2 Tbsp White Wine Vinegar
- 1 Tbsp Sugar
- 1 Pinch of Salt
- 1 Cup Fresh Mint Leaves, finely chopped finely chopped
- 250 ml 1 Cup Red Wine
- 250 ml 1 Cup Lamb Stock
- 1 Tbsp Butter
- 1 Tsp Cornflour optional, for thickening
Instructions
Prepare the Lamb
- Preheat the oven to 220°C (425°F).
- In a bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, mustard, and lemon zest.
- Rub this mixture all over the lamb, ensuring it's well coated.
Roast the Lamb
- Place the lamb on a roasting rack in a tray. Roast for 20 minutes at 220°C (425°F).
- Reduce heat to 180°C (350°F) and continue roasting, basting with stock every 30 minutes:
- o Rare: 50–55 mins (52–54°C / 125–130°F)
- o Medium-rare: 60–65 mins (57–60°C / 135–140°F)
- o Medium: 75 mins (65°C / 150°F)
- Remove from the oven and rest for 20 minutes before carving.
Make the Minted Red Wine Jus
- While the lamb is resting, add the red wine to the pan and bring to the boil, scraping to get the caramelised roasting flavours. Add the lamb stock and bring to a simmer, reducing by half.
- If needed, mix 1 tsp cornstarch with a little water and add to thicken.
- Mix the vinegar, sugar, and salt, then add the mint, mixing well to draw the oils out.
- Stir in the minted mixture, then whisk in butter for a glossy finish.
- Taste and adjust seasoning.
Serve
- Carve the lamb and drizzle with the minted red wine jus.
- Pair with roast potatoes, honey-glazed carrots, and steamed greens.
- Serve with a bold red wine like Cabernet Sauvignon or Syrah.
Notes
Growing up in England, when lamb was cooked for Sunday lunch, we had to go in the garden and pick the mint for the sauce. The traditional way to prepare mint sauce is a sweet-sour combination of vinegar and sugar. We had a little device specifically used for grinding up the mint, which was always fun to use.
Adding the mint sauce to the jus, came about when I was working in New York and tried this as a way to introduce American guests to the flavour profile. It became a very popular menu item.
Nutrition
Calories: 411kcal | Carbohydrates: 6g | Protein: 45g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1445mg | Potassium: 722mg | Fiber: 1g | Sugar: 2g | Vitamin A: 453IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 5mg