Roast Lamb with Mint Sauce

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 shoulder or leg of lamb
  • Salt and pepper
  • Juice of one lemon
  • Sprig of rosemary
  • 1 dessertspoon chopped fresh mint
  • 1 teaspoon sugar
  • 1 dessertspoon hot water
  • Pinch of salt
  • 2 tablespoons wine vinegar


    The meat on a shoulder of lamb is succulent and sweeter than on a leg. It can be boned and rolled for easy carving. Remove any thick pieces of fat from the joint, chop small, and put them in the roasting tin to cook with the lamb. Rub the joint with salt and pepper and squeeze on the juice of a lemon. Put a sprig of rosemary under the joint. Put the meat into a hot oven for ten minutes, 425°F, 220°C, gas mark 7, then reduce heat to a moderate level, 350°F, 180°C, gas mark 4 and continue cooking for about one and a half hours according to the size of the joint. Lamb tastes best if it is still slightly pink near the bone. Place meat on a hot serving dish. Drain off excessive fat from the roasting tin, and add a little vegetable water to the pan drippings to make thin gravy. Serve with roast potatoes and vegetables in season, together with Mint Sauce.

    To make the sauce, put the freshly-chopped mint into a bowl with sugar and hot water. Stir until sugar dissolves, and add salt and vinegar.