- 1 joint of leg of lamb (approx 1 kg)
- 2-3 garlic cloves, sliced quite thickly
- Sprigs of fresh rosemary
- Olive oil
- 1 large bunch of mint (about 40 g / 1½ oz)
- 2 tsp sugar
- 1½-3 tbsp vinegar, according to taste.
- 1 stock cube per kg of lamb
- 1 heaped tsp cornflour (cornstarch) per kg of lamb
- Cut small slits in the upper side of the lamb and insert the garlic slices and rosemary sprigs evenly over the meat. Brush lightly with olive oil and then season lightly with salt.
- Place the meat on a wire rack in a baking tray. Roast in the oven at 220°C for 15 minutes per kg (7 minutes per lb). Then turn the oven down to 180°C and roast for a further 25 minutes per 500 g (25 minutes per lb).
- Meanwhile, make the mint sauce: Pick the mint leaves off their stalks and chop the leaves finely. Pour 100 ml (3½ fl oz) of boiling water into a heatproof jug. Add the sugar and stir to dissolve, then add the mint and the vinegar. Stir well and check the taste. Add extra vinegar if required.
- After the suggested roasting time check that the joint is cooked with a meat thermometer, or poke with a sharp object and check that the juices come out clear or very pale pink. If the joint is not cooked place it back in the oven for another 10-15 minutes.
- Once the meat is cooked place it on a plate and allow to rest for 15 minutes before carving.
- To make the gravy pour about half a cup of boiling water into the roasting pan and scrape the bottom of the pan with a spoon.
- Pour the liquid into a jug. If you have a lot of fat floating on top you’ll need to pour that off carefully or ladle it out with a spoon.
- Crumble in the stock cube(s) and stir to dissolve. Now add extra hot water to make the amount of gravy required (see Titli’s Tips below).
- Pour the gravy into a pan. Dissolve the cornflour (cornstarch) in a few tbsp of water and add to the pan. Now bring the gravy to the boil with stirring. When it boils, it’s ready!
When inserting the garlic slices it is much easier if you make slits which are parallel with the grain of the meat.
I find that 250ml (8 fl oz) of gravy is sufficient for 4 people, unless you have people who like their roast dinner to swim in gravy! You can make thicker gravy by adding more cornstarch.
When making the mint sauce it is best to add the minimum amount of vinegar initially and add extra according to your taste.