Roast Lamb with Mint Sauce

Growing up we had roast lamb at least one sunday out of the month every month “60% of the time every time!” ;-) My mum always served it with mint sauce and roast potatoes and gravy, and it was one of my very favorite meals, so of course when she came to visit, I had to ask her to teach me how to make it!

She likes her meat well done with absolutely NO pink, so at first I was a little worried that the lamb would be tough and dry and overcooked (not because my mum’s a bad cook, but because that’s just my experience with roasts cooked “well done”). Then when I tasted it, it was the most succulent, juicy TENDER piece of meat i’d had in a really long time, so I was really surprised and taken aback. This is how I want to roast lamb every time I make it, so I hope you all love this recipe as much as I do! It’s SO SIMPLE! I know I say that about a lot of my recipes, but really, you can’t get easier than this, which is why it makes the ultimate sunday dinner, especially served with the traditional mint sauce, some brown gravy and English roast potatoes! Mmmmm. I can give up blogging now and just make this dinner every day!

1 boneless lamb roast (3-4lbs)
Canola oil

for the mint sauce:
1 handful of mint leaves, finely chopped
1-2 Tbsp sugar
50ml boiling water
4-5 Tbsp malt vinegar

Preheat the oven to 325degF. Lay the roast on a baking tray or in a roasting pan, pour a little canola oil on top and roast according to desired doneness:
Well done: 45-50 mins per pound (internal temp 170deg) for medium: 40-45 mins per pound (internal temp 160degF) and for medium rare, cook: 30-35 mins per pound (internal temp 145degF)

Carve the meat. There’s my beautiful Mum doing it for me… she pretty much cooked the whole dinner while I bugged her and took photos! It was fun. She needs to come and visit more often! 

Chop the mint leaves 

Place in a bowl with the sugar and vinegar, then pour on the boiling water and stir. 

Serve the slices of roast lamb with the mint sauce, English roast potatoes, peas and root vegetables
It’s also really delicious served with brown gravy made with the drippings from the lamb

I love this recipe because it’s so simple, traditional, and delicious–but mostly it’s a little piece of home for me. It brought me right back to a cozy, relaxing sunday afternoon around the dinner table with my huge family all laughing and chatting and teasing each other, and made me miss them all so much! I’m so sad my Mum had to go home, but i’m really glad she left me with this little piece of home! So thanks to her! And I hope you all love this recipe like I do, because it’s definitely a keeper!

<3 Sarah