Minted Roast Lamb


  • ½ leg of lamb (35.2oz-1.2kg)
  • 3 garlic cloves (minced)
  • Juice of ½ lemon
  • 2.4fl oz-70ml olive oil
  • Salt
  • Black pepper
  • ½ bunch fresh rosemary (stripped from stalks and chopped)
  • 1 bunch fresh mint (chopped)
  • 1 teaspoon granulated sugar
  • 2 tablespoons white wine vinegar
  • 1 teaspoon fennel seeds (crushed)


  1. Pre-heat oven to 394˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Leave the lamb to rest at room temperature for 20-30 minutes and then score the top with a sharp knife
  2. Meanwhile, place all of the remaining ingredients (into a large mixing bowl and combine. Rub all of it all over the lamb to coat evenly- wrap loosely in tin foil and set on top of the roasting tin
  3. Pop into the oven for 30 minutes. Remove from the oven, carefully remove the tin foil and place back into the oven, uncovered, for a further 40 minutes
  4. Remove from the oven. Using a meat thermometer make sure the centre of the meat is showing at least 160 ˚F -71 ˚C for a medium cooked lamb. Leave to rest for 10-15 minutes and serve

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