Easter roast lamb

Posted on: 27 March 2013 by Gareth Hargreaves

Serve up the perfect Easter Sunday roast with our foolproof recipe for roast lamb.

roast lambSpring lamb is a delicious and easily cooked meat. We at 50connect are far from being culinary kings and queens, so roast lamb as an Easter Sunday lunch makes perfect sense and because you don't have to slave over the stove while it cooks - you'll have planty of opportunity to put your feet up and enjoy the long weekend.

Roast Lamb with Mint Sauce

Choose the traditional bone-in leg or a boneless rolled joint.  For a slightly sweeter taste, opt for shoulder of lamb.

Feeds: 4-6
Time to prepare: 15 minutes
Time to cook: Medium: 25 minutes per 450g (1lb) plus 25 minutes, Well done: 30 minutes per 450g (1lb) plus 30 minutes
Oven temperature: Gas mark 4-5, 180-190°C, 350-375°F


1.3kg (3lb) lean lamb leg, shoulder or half shoulder joint
Salt and pepper
Zest of 1 lemon
2 large garlic cloves, peeled and sliced lengthways
2 large sprigs fresh rosemary leaves
15ml (1tbsp) olive oil
45ml (3tbsp) lemon marmalade, melted

For the gravy:

15ml (1tbsp) plain flour
600ml (1pint) good, hot lamb stock, homemade, if preferred

For the mint sauce (makes 150ml):

1 x 30g pack fresh mint leaves, stalks removed
60ml (4tbsp) light muscovado sugar
150ml (¼pint) boiling water
150ml (¼pint) white wine vinegar


1.   Place the joint on a chopping board and make several slits on both sides.  Season.  In a small bowl mix together the lemon zest, garlic, rosemary leaves and oil.

2.    Stuff the mixture into the slits, brush with any of the remaining mixture, place the joint on a metal rack in a large non-stick roasting tin and cover and roast for the preferred, calculated cooking time.  40 minutes before the end of the cooking time remove the foil.

3.    10-15 minutes before the end of the cooking time glaze the joint with the lemon marmalade.

4.   To prepare the mint sauce: pound together the mint leaves and sugar in a mortar and pestle to a rough paste.  Alternately place in a food processor or blender and blend to a paste.  Add the boiling water and leave to infuse for 5-10 minutes.

5.    When the mixture is almost cold, stir in the vinegar and transfer to a serving bowl.  Leave the sauce to stand for 1-2 minutes before serving.

Serve with roast potatoes, spring vegetables and a good bottle of wine. Enjoy!

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