Roast Lamb

Roast Lamb with Mint Sauce & Crispy Oven Potatoes

  •  1 Aussie bone in lamb leg
  • 1 bulb of garlic (3 cloves peeled & crushed, the others left whole)
  • 1 bunch fresh rosemary (half the leaves removed & chopped, half in sprigs)
  • zest of 1 lemon
  • 1/4 cup Iliada extra virgin olive oil
  • black pepper
  • Maldon sea salt
  • 1kg potatoes (peeled & cut in half)
  • 2 tbsp Nomu lamb rub
Mint Sauce
  • 4 tbsp fresh chopped mint leaves
  • 1 tsp sugar
  • pinch of Maldon sea salt
  • 1 tbsp hot water
  • 2 tbsp Galletti apple cider vinegar
  1. Preheat your oven to 200ºC.
  2. Place the lamb leg & potatoes into a large tray.
  3. Mix the crushed garlic, chopped rosemary, olive oil & the Nomu lamb rub. Poor the marinade onto the lamb & potatoes. Add the rosemary sprigs & whole garlic cloves to the tray, season with salt & pepper with a drizzle of olive oil. Place tray into oven
  4. Cook the lamb for approximately an hour and 15 min for medium rare doneness, or an hour & a half if you want it more well done.
  5. Remove from oven & cover with foil. Allow to sit for 15 min before serving.
  6. To make the mint sauce, mix all ingredients together until evenly incorporated.
  7. Carve & serve with potatoes & mint sauce.

Tip: Try adding other veggies with the potatoes, such as carrots, zucchini & peppers

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