Coming home to a Sunday lamb roast – well, it doesn’t get much better does it? A slice of succulent, locally-reared lamb bought from your local butcher. Those gnarly, gorgeous roast potatoes. Brought all together on your fork with a generous dollop of Colman’s Norfolk Mint Sauce – oomph.
1 h 40 min
Ingredients (Serves 4)
Colman's Mint Sauce
1/2 leg of lamb
2 tsps vegetable oil
2 garlic cloves, peeled and sliced into 4 or 5 slices
small bunch of rosemary, cut into 3cm pieces
75 ml vegetable or chicken stock
1 - 2 teaspoons flour
100 ml white or red wine
175 ml chicken or lamb stock
Remove the meat from the fridge and all its packaging about an hour before.
In a large roasting pan rub 2 tsps oil all over the meat. Sprinkle with a little salt and pepper.
Preheat the oven to 200°C fan, Gas mark 8. Add the lamb and brown for 20 minutes until the skin is golden and crispy. Set aside to cool a little. Turn the oven down to about 140°C fan, Gas mark 3.
Place the lamb onto a chopping board, using the tip of a small sharp knife make about 12 random 1cm (approx) incisions throughout the meat. Place the garlic slices into the holes followed by the rosemary. Return the lamb to the roasting tray.
Add 75ml of light vegetable or chicken stock to the bottom of the tray. Return to oven and roast for about 1 - 1 1/4 hours.
Using a meat probe, you are looking for an internal temperature of about 52°C for pink.
If you are looking for something a little more cooked, then roast for another 20 minutes for medium (60°C) and another 20 for medium well cooked.
Remove from the oven, cover with foil and allow to rest for about 20-30 minutes to allow the juices to settle.
Make a gravy by stirring the flour into the meat juices, scraping up all the sticky caramelized bits. Gradually stir in the wine and stock, bring to the boil and reduce by 1/3. Strain before serving.
Serve on a warmed platter drizzled with Colman’s mint sauce and serve with roast potatoes and seasonal vegetables.
Ask your butcher to “French Trim” the shank bone to smarten the end.