Traditional roast lamb recipe with homemade mint sauce
- For the lamb:
- 2 kg quality leg of lamb
- Mr Hugh's rapeseed oil
- sea salt
- freshly ground black pepper
- 1.5 kg potatoes, peeled and cut in half
- 3-4 sprigs of fresh rosemary
- 3-4 whole garlic cloves
- For the garlic rub:
- 4 whole garlic heads
- Sea salt & freshly ground black pepper
- 2 tablespoons Mr Hugh's rapeseed oil
- 2 tablespoons chopped fresh rosemary
- For the mint sauce:
- 4 tablespoons chopped fresh mint leaves
- 1 teaspoon sugar
- 2 pinches salt
- 1 tablespoon hot water
- 3 tablespoons wine vinegar
For the garlic rub: Cut the top third off of each head of garlic; season with salt and pepper and drizzle with a teaspoon of the rapeseed oil. Replace tops and wrap in foil.
Roast for 40 to 50 minutes, until soft and golden. Allow to cool then squeeze out the soft garlic into a small bowl. Mixture may be prepared to this point in advance.
Blend roasted garlic paste with ½ teaspoon salt, ¼ teaspoon pepper, remaining rapeseed oil and the rosemary to make a nice rub for the lamb joint. Smother the lamb with the paste before roasting.
Top tip: If you're not a fan of garlic, try marinating the lamb with a simple mixture of rapeseed oil, chopped rosemary, lemon zest and seasoning.
For the lamb: Preheat the oven to 200ºC/400ºC/gas mark 6 and place a deep roasting dish for the potatoes on the bottom with ½ inch rapeseed oil covering the bottom of the dish.
With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.
Rub the surface of the lamb with a generous glug of Mr Hugh's rapeseed oil. Season with salt and pepper. If not using a marinade, also season with fresh or dried herbs such as Rosemary or Thyme. Place on the hot bars of the oven above the tray. Leave for 40 minutes.
In the meantime, cut the potatoes into quarters and boil, simmering for 10 minutes. Once drained, scuff the edges by covering and gently shaking the pan.
Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good glug of rapeseed oil.
After the lamb has been cooking for 40 minutes tip the potatoes into the tray from the oven and place back under the lamb to continue catching all the lovely juices.
Cook the lamb for a further 40 minutes if you want it pink, or a further 50 minutes if you want it more well-done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the potatoes and mint sauce.
For the mint sauce: To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar.
To serve: Slice the roast lamb and plate-up with potatoes, green vegetables and traditional lamb gravy.
Recipe courtesy of www.mrhughs.co.uk.
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