Herb-roasted Leg Of Lamb With Fresh Mint Sauce

A succulent leg of lamb with a savoury herb crust, topped with fresh mint sauce

General info

Serves: Serves 8, with leftovers
Cooking Time: 2 hours 20 minutes, plus marinating and resting


  • 2,5kg whole leg of lamb, shank still on
  • 125ml olive oil
  • 2tbsp lemon zest
  • 2tbsp crushed garlic
  • handful each of rosemary and thyme,
  • with little extra to garnish
  • sea-salt flakes like Maldon or Cerebos

For the mint sauce

  • 3 cups mint, leaves picked
  • 2tbsp red-wine vinegar
  • 1tbsp brown sugar
  • salt and freshly ground black pepper


  • 125ml juices from the lamb roasting tin
  • 500 to 600ml beef or chicken stock
  • 3tbsp port
  • 3tbsp redcurrant jelly
  • 1 to 2tsp cornflour




  1. Use a sharp knife to score the lamb all over, ½cm apart and 3mm deep. For the marinade, combine the olive oil, lemon zest and crushed garlic in a small bowl.
  2. Place the lamb in a roasting pan and rub the marinade all over. Leave to marinate for 2 to 3 hours.
  3. Stuff the cuts in the lamb with thyme and rosemary. Season all over with salt flakes.
  4. Preheat the oven to 200°C, 180°C fan. Place the lamb in the oven and roast for 2 hours. Remove from the oven, cover with foil, and allow to rest.
  5. To make the mint sauce, combine the mint, vinegar and brown sugar, and blend until smooth with a hand-held blender or food processor. Season with salt and freshly ground black pepper.
  6. Garnish the lamb with fresh herbs, and serve with the mint sauce.



  1. Pour lamb cooking juices into a pan with the stock, port, jelly and cornflour mixed with some water. Bring to boil, whisking all the time to prevent lumps. Season to taste.
Recipe by Vickie De Beer, assisted by Julia van Maarseveen, photographs by CRPhotographic

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