Roasted Leg of Lamb with Gravy and Mint Sauce

For the lamb:

  • 1 boneless leg of lamb, tied into a roast
  • Kosher salt and fresh cracked black pepper
  • Olive oil

For the gravy:

  • 2 Tbsp roux (flour and butter)
  • 2 cups lamb or chicken stock
  • 1 clove garlic, pressed or minced
  • 1 small sprig rosemary
  • Kosher salt and fresh cracked black pepper

For the mint sauce (Traditional mint sauce is dull in color and very watery.  It is very different than mint jelly (traditional of English cuisine) :

  • 1 small bunch fresh mint
  • 1 Tbsp sugar
  • 1/2 cup boiling water
  • 2 Tbsp white wine vinegar

Preheat the oven to 400°F.  Place the lamb leg in a baking pan and rub with a tablespoon of olive oil.  Sprinkle the top with salt and pepper and place in the oven for about 45 minutes to an hour (cooking time will depend entirely on how done you like your lamb and how large the piece of meat you are using is.  Your best bet is to use a meat thermometer: 120°F rare, 130°F medium, 140°F medium-well).  Remove the meat from the oven and allow to rest while you make the gravy and mint sauce.

Place the roasting pan over medium heat on the stove.  Add the garlic and rosemary and sauté for about 1 minute or until fragrant.  Add the chicken stock and scrape the bottom of the pan gently with a whisk or wooden spoon.  When the liquid boils, whisk in the roux and continue to stir until the gravy thickens.  Season to taste with salt and pepper, strain and serve along side the sliced lamb.

Combine the mint, vinegar and sugar in small spouted dish.  Pour the boiling water over the top and let steep for 10 minutes.  Serve with lamb.

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