Traditional Lamb RoastFeatured by Frankland Estate in the International Wine Club.
A delicious and easy lamb roast to enjoy with your Australian Shiraz!Yield: 4
Prep Time: 30 Minutes
Cook Time: 105 Minutes
• 2 - 2 1/2 lbs. leg of lamb
• 1/4 cup olive oil
• 2 1/5 tsp. sea salt
• 6 cloves garlic, cut into slivers
• Several sprigs of fresh rosemary
• 8 potatoes
• 2 large sweet potatoes
• 2 white onions
• Mint Sauce
Mint Sauce Ingredients:
• 2 cups white wine vinegar
• 3/4 cup sugar
• 1/2 cup finely chopped fresh mint leaves
Preheat the oven to 300 degrees. Cut the potatoes and sweet potatoes into inch-thick slices. Cut the onions in half and then place vegetables into a baking tray. Drizzle the vegetables with olive oil and sprinkle on some salt. Place tray in the oven on the bottom rack and roast. Cover the lamb in olive oil and then sprinkle with sea salt. Use the point of a sharp knife to make small incisions all over the lamb. Place the garlic slivers and rosemary sprigs in the holes. Place the lamb onto the middle oven rack with the vegetable baking tray beneath it to catch drippings. Roast for 90 minutes. Test meat to see if it’s done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb in foil and let it sit for 10 minutes.
For the Mint Sauce:
In a heavy-bottomed saucepan, combine the sugar and vinegar. Bring to a boil over med-high heat, then lower to a simmer and cook until the liquid has reduced by half, around 10-12 min. It should have a thick, syrupy consistency. Turn off the heat and let the sauce cool for 5 min. before adding the mint leaves. Give it a stir and then pour into a bowl. Serve at room temperature. Serve with potatoes, onions, and mint sauce.