Free shipping to AUS & NZ on all orders over $150 AUD

Zwischensumme

$0.00

Rabattcodes, Versandkosten und Steuern werden bei der Bezahlung berechnet.

Ihr Einkaufswagen ist im Moment leer.

Dinner · Lamb · Lunch · Protein ·

Gebratenes Lamm

Name: Lamb roast with mint sauce
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: British
Ingredients: leg of lamb; lamb marinade (recipe below); olive oil; salt and pepper; 1 yellow onion, sliced thin; 1kg baby potatoes; 1 bunch Dutch carrots; 500g green beans; mint sauce (recipe below); 4 cloves garlic; 2 large sprigs rosemary; 1 tsp salt; 1 tsp mustard powder; 1 tsp fresh ground pepper; 2 tbsp olive oil; 1 bunch of picked mint leaves; 1 tsp sugar; 1/2 tsp salt; 3 tbsp white balsamic vinegar (apple cider works well also); 3 tbsp water; 1 tsp xanthan gum

Es gibt nichts Besseres als einen Sonntagsbraten und dieser Lammbraten ist so saftig und das Fleisch fällt vom Knochen ab.

Rated 3.9 stars by 42 users, click here to rate this recipe.

Servings

Prep time

1 hour

Cook time

1 hour 5 minutes

You can't beat a Sunday roast and this lamb roast is so juicy and the meat falls away at the bone. Serve with carrots, potatoes, green beans and a mint sauce.

Ingredients

leg of lamb
lamb marinade (recipe below)
olive oil
salt and pepper
1 yellow onion, sliced thin
1kg baby potatoes
1 bunch Dutch carrots
500g green beans
mint sauce (recipe below)

Lamb marinade

4 cloves garlic
2 large sprigs rosemary
1 tsp salt
1 tsp mustard powder
1 tsp fresh ground pepper
2 tbsp olive oil

Mint sauce

1 bunch of picked mint leaves
1 tsp sugar
1/2 tsp salt
3 tbsp white balsamic vinegar (apple cider works well also)
3 tbsp water
1 tsp xanthan gum

View cart (0) Checkout

Directions

Add the sliced onions to the bottom of an oven-safe dish.
Place the lamb on top and score with a sharp knife and cover in the marinade.
Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!