Minted Roast Lamb ©


  • ½ Leg of Lamb (52.9oz-1.5kg approx)
  • 3 garlic cloves (minced)
  • 2 Tablespoons Lemon Juice
  • 2.4fl oz-70ml Olive Oil
  • Salt
  • Black pepper
  • 1 Tablespoon Fresh Rosemary (stripped from stalks and chopped)
  • 1oz-30g Fresh Mint (finely chopped)
  • 1 Tablespoon caster Sugar
  • 2 Tablespoons White Wine Vinegar
  • 1 Teaspoon Fennel Seeds (crushed into a fine powder)


  1. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven
  2. Leave the lamb to rest at room temperature for 20 minutes and then score the top with a sharp knife. Season with salt and black pepper
  3. In a large frying pan, heat a drizzle of oil over a medium-high heat. Once hot, sear the lamb all over for 2 minutes in each position. Remove from the heat and set the lamb to one side (out of the frying pan)
  4. Meanwhile, place all of the remaining ingredients into a large mixing bowl and combine
  5. Rub all the mint mixture over the lamb to coat evenly- wrap loosely in tin foil and set on top of the roasting tin
  6. Pop into the oven for 20 minutes. Remove from the oven, reduce the temperature of the oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
  7. Carefully remove the tin foil and pour any juices and mint mix into a measuring jug for basting later. Place the lamb back into the oven (uncovered) for a further 30 minutes
  8. Pull the lamb from the oven and pour the reserved juices all over the lamb. Pop back into the oven for a final 30 minutes
  9. Remove from the oven. Using a meat thermometer make sure the centre of the meat is showing between 149˚F/65˚C to 158˚F/70˚C for a medium cooked lamb
  10. Leave to rest for 15 minutes and serve

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