Roast Lamb with Mint Sauce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
6
- For the sauce
- 250 milliliters water
- 1 ½ bunches fresh mint
- 1 Tbsp sugar
- 1 pinch salt
- 125 milliliters Herb vinegar
- 50 milliliters sunflower oil
- For the lamb
- 1500 grams Leg of lamb (boneless)
- salt
- peppers
- 4 sprigs rosemary (chopped)
- 400 milliliters Beef broth
- mint (for garnish)
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F).
2.
Boil the water in a pot, then add the fresh mint, sugar, salt and vinegar. Cover, reduce heat and let simmer on low for 2 hours, then whisk in the oil.
3.
Meanwhile, rub the lamb with salt, pepper and chopped rosemary. Brown in hot oil on all sides, about 15 minutes. Pour in the broth, cover and cook for about 2 hours. Remove from pan, let cool slightly, then slice and keep warm. Strain the mint sauce through a fine sieve and reheat in a small saucepan. Arrange slices of lamb on serving plates and spoon mint sauce on top. Garnish with fresh mint leaves. Serve immediately.
