New Zealand Classic Roast Lamb with Mint Sauce is a traditional New Zealand recipe for a traditional joint of roast lamb prepared with roast vegetables and served with fresh mint sauce. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: New Zealand Classic Roast Lamb with Mint Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Note that 'kumara' is the name by which sweet potatoes are known in New Zealand. You can, of course, serve your roast lamb with roast potatoes.
Ingredients:
4 garlic cloves, finely chopped
1 tbsp fresh rosemary sprigs, chopped
1 tbsp fresh thyme, chopped
1 tbsp Dijon mustard
2 tbsp Olive Oil
1 tsp sea salt
½ tsp freshly-ground black pepper
1.7–2kg leg of lamb
2 tbsp Olive Oil
For the Vegetables:
1 kg kumara (orange sweet potatoes), cut into large chunks
1kg carrots, peeled and cut into chunks
2 red onions, cut into wedges
1 bulb garlic, cut in half
2 sprigs rosemary
For the Mint Sauce
125ml white wine vinegar
2 Caster Sugar
2 tbsp water
12g fresh mint leaves, finely chopped
Method:
Pre-heat your oven to 200°C. Combine the garlic, rosemary, thyme, mustard, olive oil, salt and black pepper in a small bowl.
Score the top side of the lamb with a sharp knife and place in a large roasting tin. Spread the garlic and herb mixture over the lamb, rubbing into the scored cuts. Drizzle with some more olive oil.
Transfer to your pre-heated oven and roast for about 90 minutes for medium, or until the lamb is cooked to your liking. Baste with the pan juices about every 20 minutes during cooking.
After 50 minutes, add the prepared vegetables, garlic bulb and sprigs of rosemary. Toss to coat in oil. Season with salt and black pepper. Cook the vegetables for 40 minutes, or until they are tender and golden brown on the outside.
Meanwhile, prepare the mint sauce. Combine the vinegar, caster sugar and water into a small saucepan and stir over low heat until the sugar dissolves. Remove from the heat and allow to cool slightly before stirring in the chopped mint.
Once ready, remove the lamb, set on a cutting board, cover with foil and allow to rest for about 15 minutes.
At the end of the resting time, slice the lamb and serve with the roast vegetables and mint sauce.
Note: Like most meat, unless you’re a seasoned chef it can be hard to know how much the meat has been cooked and the timing given above is just a rough guide which will vary slightly by oven and by how large your joint of meat is. In fact, a good meat thermometer can make you life much easier here. The following internal temperatures for the meat will give an accurate measure of done-ness:
Rare 60°C
Medium rare 60–65°C
Medium 65–70°C
Medium well done 70°C
Well done 75°C
