Jamie Oliver

Best roast leg of lamb

With proper homemade mint sauce

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Best roast leg of lamb

Serves 8
Cooks In1H 35M plus resting time
DifficultySuper easy
Nutrition per serving
  • Calories
    670
    34%
  • Fat
    36.3g
    52%
  • Saturates
    14.1g
    71%
  • Protein
    52.6g
    116%
  • Carbs
    31.1g
    12%
  • Sugar
    2.4g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    670
    34%
  • Fat
    36.3g
    52%
  • Saturates
    14.1g
    71%
  • Protein
    52.6g
    116%
  • Carbs
    31.1g
    12%
  • Sugar
    2.4g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease


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Ingredients

  • 1 bulb garlic , 3 cloves peeled and crushed, the others left whole
  • 1 small bunch fresh rosemary , half the leaves removed and coarsely chopped, half in sprigs
  • 1 lemon , zest of
  • olive oil
  • 2 kg quality leg of lamb
  • sea salt
  • freshly ground black pepper
  • 1.5 kg potatoes , peeled and cut in half
  • For the mint sauce
  • 4 tablespoons chopped fresh mint leaves
  • 1 teaspoon sugar
  • 2 pinches salt
  • 1 tablespoon hot water
  • 3 tablespoons wine vinegar
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Method

This is a British classic everyone loves, especially at Easter. It's easy to make and is so tasty...

Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.

Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray.

Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.

To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar.

Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the potatoes and mint sauce.

Tip: Try putting a few parsnips or carrots in with the roast potatoes.

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