Roast Lamb with Garlic and Mint Seasoning

Dress-up a Sunday roast with festive trimmings in this artful and seasonal recipe by Brian Turner
By Brian Turner
Roast Lamb with Garlic and Mint Seasoning
  • Rating:
  • Serves: 4-6
  • Cook Time: 50 minutes
  • Prep Time: 50 minutes
  • Effort: easy


For the lamb

  • 1 x 2 kg leg of lamb, bone removed and butterflied
  • dashes of olive oil
  • 6 tinned anchovies, canned
  • 2 cloves garlic
  • 1 tbsp chopped mint
  • salt and black pepper

For the gravy

  • 1 tbsp chopped onions
  • 1 tbsp fresh rosemary
  • 1 clove garlic
  • 1 glasses white wine
  • 150 ml brown stock

For the potatoes

  • 4 large potatoes
  • 1 tbsp oil
  • 2 tsp butter, plus extra
  • melted butter, for brushing over
  • 250 ml chicken stock
  • 4 tbsp redcurrant jelly

For the carrots

  • 450 g carrots
  • 50 g butter
  • pinches salt
  • 1 tbsp sugar
  • 4 tbsp double cream
  • 1 tbsp chopped parsley
  • salt and black pepper


1. For the lamb; preheat the oven to 220C/gas 6. Using the point of a knife, stab the leg of lamb all over to make incisions.

2. Pound the anchovy, garlic, mint and seasoning to a paste. This is best done with a mortar and pestle. Rub this mixture all over the lamb

3. Heat the oil in a roasting tin, and when smoking hot, add the lamb. Cook in a hot oven for 20 minutes, before turning down the heat to 180C/gas 4. Continue roasting for another 30 minutes.

4. When cooked, remove the lamb from the oven and leave to rest for about 10 minutes.

5. For the gravy; put the onions, garlic and rosemary into the oil left behind in the roasting tin. Place the tin over a medium heat and fry until the onions have coloured.
6. Pour in the white wine and stock, and cook-down until reduced by half.

7. Strain the gravy into a clean saucepan and skim away any extra fat. Season well and keep on one side.

8. For the potatoes; peel and shape the potatoes into rounds, about 3cm high and 2cm in diameter. Set aside 2 potato rounds per person. Using a Parisian scooper, take out centre of each potato, leaving the base intact. Heat the oil and add the butter in a large ovenproof casserole pan. Fry the potatoes for about 10 minutes, keeping the hollowed out side downwards in the oil.

9. Turn the potatoes over, season well, and pour around the stock - it should come about half-way up the sides of the potatoes.

10. Brush with melted butter and cook in the oven (alongside the lamb if possible) until the potatoes are well coloured on top and tender at the base. The potatoes should take about 40 minutes to cook through in the oven,

11. When cooked, remove the potatoes from the tin and fill the cavities with redcurrant jelly. Keep warm.

12. For the carrots; peel the carrots and cut in half lengthwise. Roughly slice into bite-sized chunks.

13. Tip the carrots into a pan and add the butter, salt, sugar and about 100ml water.

14. Cook, over a gentle heat for about 20 minutes, until all the water has evaporated and the carrots are tender.

15. Add the double cream and simmer until thickened - about 5 minutes. Check the seasoning and add the parsley.

16. To serve; carve the lamb, pour over the gravy and serve with the carrots and filled potatoes.

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