Roast Lamb with Mint Sauce

A slight twist on the traditional Sunday roast, lamb leg or shoulder joint with a zesty glaze and a classic mint sauce.


  • 1.3kg/3lb lean lamb leg, shoulder or half shoulder joint
  • Salt and freshly milled black pepper
  • Grated zest of 1 lemon
  • 2 large garlic cloves, peeled and sliced lengthways
  • 2 large sprigs fresh rosemary leaves
  • 15ml/1tbsp olive oil
  • 45ml/3tbsp lemon marmalade, melted
  • For the Gravy:
  • 15ml/1tbsp plain flour
  • 600ml/ 1pint good, hot lamb stock, homemade, if preferred
  • For the Mint Sauce (makes 150ml):
  • 1 x 30g pack fresh mint leaves, stalks removed
  • 60ml/tbsp light muscovado sugar
  • 150ml/¼pint boiling water
  • 150ml/pint white wine vinegar

Serves 6

Difficulty Rating:***

Prep Time: 15 mins

Total Time: 75 mins


Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

Place the joint on a chopping board and make several slits on both sides. Season. In a small bowl mix together the lemon zest, garlic, rosemary leaves and oil.

Stuff the mixture into the slits, brush with any of the remaining mixture, place the joint on a metal rack in a large non-stick roasting tin and cover and roast for the preferred, calculated cooking time. 40 minutes before the end of the cooking time remove the foil.

10-15 minutes before the end of the cooking time glaze the joint with the lemon marmalade.

To prepare the mint sauce: pound together the mint leaves and sugar in a mortar and pestle to a rough paste. Alternately place in a food processor or blender and blend to a paste. Add the boiling water and leave to infuse for 5-10 minutes.

Images courtesy of AHDB.