Roast Loin of Lamb with Lemon, Garlic and Mint

Name: Roast Loin of Lamb with Lemon, Garlic and Mint
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 glass white wine, about 150 ml (5 fl oz); Juice of 1-2 lemons; 5 teaspoons Home-made Mint Sauce/Reduction or mint sauce; Salt and freshly ground black pepper; A knob of unsalted butter; Pig’s caul to wrap loins (optional), soaked overnight in cold water; 300 ml (10 fl oz) Chicken Stock; 150 ml (5 fl oz) double cream; 1 tablespoon chopped fresh mint; 1 large garlic clove, crushed; Finely grated zest of 2 lemons; 1 shallot or ½ onion, chopped; 150 ml (5 fl oz) Veal or Beef Jus or alternative; 2 boned loins of lamb, cut in half to make 4 portions; 2 garlic cloves, roughly chopped; 900 g (2 lb) spinach, picked and washed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

The three flavours of lemon, garlic and mint all work so well with lamb. However, it’s not often you find three that work well on their own that can also be mixed and work even better! You’ll find that all three flavours can be recognized without overpowering the sweetness of the lamb.

For this recipe you’ll notice that I am using loins of lamb. This is the cut of meat taken from the best end (lamb cutlets). This gives you individual portions. These flavours also work very well on a