This easy roast lamb is so simple and easy to make. The lamb is on a bed of vegetables and herbs including mint and garlic which create a beautiful roast. This is a brilliant one pot roast, is also perfect for a big family meal and Easter Sunday too. Enjoy the epic slow roast leg of lamb recipe cooked with mint and garlic. Find everything you need to know about how to cook roast lamb. Scroll down for the recipe.
This recipe first appeared in my post for Elys Wimbledon in April
Roast lamb with mint
Mint is a beautiful herb to use and one that I love using for roast dinners, especially with lamb. My gran is always a fan of adding a few mint leaves to potatoes as you boil them. But also with roast potatoes and and a sprinkling of sea salt too.
The mint really infuses well into the potatoes. It does make the water weirdly green but that is fine. Just don’t be surprised.
What do I need to cook easy roast lamb?
- 2 large handfuls of fresh mint, if you have more then an extra handful will work really well.
- 1 bulb of garlic. Yes a whole bulb. The combination of garlic and lamb is legendary and tastes so good.
- 2 onions. This helps sit the lamb off the bottom of the tray and will help create a beautiful flavour for gravy if you want to use the veg and juice from the lamb which has infused into the onion, mint and garlic.
- 1 lamb joint to feed the number enjoying this meal.
- 3 tablespoons of honey
- 1 tablespoon of lemon juice
- salt and pepper
From small or large lamb joint the recipe is pretty similar. If the piece is really large then possibly double the drizzle.
Roast lamb on it’s own is so gorgeous but of course it’s even better with roast potatoes, lots of vegetables and of course gravy! Don’t forget the mint sauce to dip it all in to! I love mint sauce over mint jelly but both taste great.
How to cook roast lamb?
When you cook roast lamb it takes about 25 minutes per pound (1 pound is about 500g) at 150ºC/300ºF/Gas mark 2.
Slow roast leg of lamb
Wrap up the meat with silver foil after the first hour. It will be happy to nuzzled up and cosy as it cooks. It will help keep the top from cooking too much while keep it extra moist. Soft slow cook lamb is the best roast dinner in my view. I guess the question is do you serve it with gravy or mint sauce? Or both? The answer is definitely both! Mint sauce is delicious.
I knew I loved cooking lamb after following for Jamie Oliver roast lamb. He made it seem so easy and made me love cooking lamb at home. He kept it simple and that is exactly how I love to cook. I want to be able to add a few ingredients to a pan and cook it low and slow. Lamb is the answer for this!
For this recipe I used chunky coarse salt for two reasons. I think it has a better flavour and I believe it melts down in to the drizzle really well too. It also helps bring out the flavour of the garlic as the juices all get sticky in the bottom of the oven tray.
Lamb with garlic
Easy roast lamb which is slow cooked is beautiful. Garlic takes it to the next level. You can add garlic to a slow roast lamb like I have done in this recipe by adding it underneath.
However you can also add it to the flesh of the lamb. Cut small holes and push a whole garlic clove in to it. It can be a bit fiddly but it is worth the effort. If I wasn’t using mint I would do this clove in flesh version and also add some rosemary too. Rosemary and garlic is a beautiful duo to accompany lamb.
What do I serve with lamb?
The best dishes to serve with lamb has to include classic roast potatoes. Crisp and golden brown on the outside while being soft and fluffy on the inside. I like roasting my potatoes in goose far for special occasions but for a normal roast I just sunflower or vegetable oil.
All the Vegetables. You can’t go wrong. I love carrots and parsnips. Especially if they are roasted with honey and have some thick sea salt on them. Brococolli and brussels sprouts work too.
I know sprouts are traditionally a Christmas vegetable but I love them so I have them when I cook a roast. Roasted tomatoes are also a wonderful addition. Cherry tomatoes on the vine look lovely when served too.
Fresh salad. Now this is an odd one to some people. However for an Easter roast lamb on a warm day, a fresh salad served with it adds that extra crunch and flavour to the meal.
Mint sauce or mint jelly. Lamb and mint is a joyeous combination and one that has to served together. Lamb without mint sauce makes me sad. Esepcially when the mint sauce is sharp with the vinegar mixed with the earthy mint. Against the smooth and juicy lamb it’s a winning combination.
How can I roast lamb?
Lamb is so easy to roast and what I have found is that low and slow is just the ticket. No matter how you roast it and what flavours you will love the slow route. Unlike cooking the steak on high it won’t be cooked in the same way as medium, well done etc. It will be cooked through, be about medium cooked and slightly falling apart.
How will I know when my roast lamb is cooked?
For a medium-rare cooked lamb join you want the juices to be running pinky red. To check the juices pierce the thickest part of the lamb piece with a skewer.
For medium to well done they should be pink or clear. Most joints will have a time for cooking suggestions so make sure you look at that before cooking. This piece of lamb was a big but join but the bone inside meant it cooked a bit quicker than you would think at first.
If you are looking for an easy spring roast potato recipe then try out my wild garlic roast potatoes recipe.
What is a simple way to cook roast lamb?
The best and most simple way to cook roast lamb is to cook it a medium heat and let it take it’s time to cook. With a slow cook the lamb stays juicy and we can all agree we want the lamb to say succulant.
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Easy Roast Lamb with mint and garlic
- 2 large handfuls (2 large handfuls) fresh mint
- 1 bulb (1 bulb) garlic
- 2 (2) onion
- 1 (1) lamb joint
- 3 tablespoons (3 tablespoons) Honey
- 1 tablespoon (1 tablespoon) lemon juice
- salt and pepper
- Preheat the oven to 140º degrees.
- With the fresh mint lay 2 large handfuls on the bottom of the tray.
- Take a garlic bulb and break it up. Give them a bash to break their skins. Pop them on the bottom of the pan with the mint.
- Chop up an onion into chunks and add them too.
- Place the lamb on top. By creating a small gap under the lamb the fats will drip off and give you a great base for a gravy to go with your meal.
- Mix together 3 tablespoons of honey and 1 tablespoon of lemon juice and drizzle over the lamb. Add a sprinkle of salt and pepper and it’s ready to bake.
- When you cook roast lamb it takes about 25 minutes per pound (1 pound is about 500g) at 150ºC/300ºF/Gas mark 2.
- Serve with your favourite vegetables and of course gravy and mint sauce.
Please note that the nutrition information provided above is approximate and meant as a guideline only.