Slow-baked lamb with fresh mint sauce
Lean lamb leg roast
1200 g, (Buy 1.5kg), half lamb leg, fat trimmed
2 tbs, 4 sprigs, cut into mini sprigs
1 clove(s), thinly sliced
80 ml, (1/3 Cup)
¼ cup(s), (55g)
3 large, (360g), kipfler variety, scrubbed, quartered
12 individual, halved
2 cup(s), (Buy 1 small cauliflower), cut into florets
- Preheat oven to 170°C or 150°C fan-forced. Cut twelve 2cm-wide slits in lamb. Press a garlic slice and a mini rosemary sprig into each slit. Place lamb in a baking dish. Drizzle with half the oil and season with salt and pepper. Bake, covered, for 3 hours.
- Increase oven to 200°C or 180°C fan-forced. Add potatoes, brussels sprouts and cauliflower to dish with lamb and drizzle with remaining oil. Bake for 45 minutes or until lamb and vegetables are golden and tender. Season with salt and pepper.
- Meanwhile, bring ¼ cup (60ml) water, vinegar and sugar to the boil in a small saucepan over medium heat. Remove from heat. Season with salt and stir until sugar has dissolved. Set aside to cool. Once cooled, process mint and vinegar mixture in a food processor until mint is finely chopped.
- Thickly slice lamb. Serve with potatoes, sprouts, cauliflower and fresh mint sauce.