Preheat oven to 180°.
Season leg of lamb with GARLIC, PEPPER and SALT. Rub the seasonings into the skin.
Place in a roasting pan. Pierce the meat many times with a sharp knife. Fill the slits with fresh mint and rosemary and garlic slivers (if using).
Arrange the potatoes, carrots and onions (if using) around the roast.
Pour the stock into the roasting pan (not over the meat).
Cover with foil and roast at 180° for 1 hour per pound of meat. Remove from the oven.
Make gravy by carefully pouring the pan juices into a small saucepan. Heat over medium heat. Stir in the ARROWROOT mixture to thicken.
Return the lamb to the oven, uncovered, at 400° for 20 minutes to brown and crisp the skin. Let rest 20 minutes before carving. Serve with mint sauce.
For Mint Sauce: Put the mint in a jar with a lid. Add the water, sugar and salt. Close tightly and shake to combine. Remove the lid and let cool. Add the vinegar and stir. Replace the lid. Refrigerate overnight at least, remove from fridge and bring to room temperature 1 hour before serving the lamb. The sauce never gets really thick or gelled but is very delicious and fresh tasting!
Prep. time: 30 minutes
Cooking time: 1 hour per pound plus 20 minutes browning time
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (86g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 293.9mg||10 %|
|Potassium 102.7mg||3 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 2.1g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 20
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