Roast Leg of Lamb with Mint Sauce (New Zealand Sunday Roast)
In short: A garlic and rosemary leg of lamb roasted until pink, served with roast kūmara, potatoes and pumpkin and a sharp homemade mint sauce. It takes about 2 h 15 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 45 min
- Resting
- 20 min
- Total
- 2 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 745 kcal
New Zealand lamb is famous around the world, and a roast leg with golden roast vegetables and mint sauce is the Sunday dinner many families still sit down to. The lamb is studded with garlic and rosemary, roasted until pink in the center, then rested so it carves cleanly. Kūmara, potato and pumpkin roast alongside, and a sweet-sharp mint sauce cuts through the richness.
Instructions
- Take the lamb out of the fridge 1 hour before roasting. Heat the oven to 220°C (425°F).
- Make about 16 small, deep cuts in the lamb with a sharp knife and push a sliver of garlic and a piece of rosemary into each. Rub the lamb with the oil, salt and pepper.
- Set the lamb on a rack in a large roasting pan and roast for 20 minutes. Lower the oven to 180°C (350°F) and roast for about 1 hour 20 minutes more.
- Toss the vegetables with the oil and salt on a second tray. Put them in the oven about 45 minutes after the lamb goes in, and roast for 60 minutes, turning once, until golden and tender.
- Make the mint sauce. Stir the sugar into the boiling water until dissolved, then stir in the vinegar and mint. Let it stand for at least 30 minutes.
- Check the lamb with a thermometer. Remove it at 63°C (145°F) for medium, or 71°C (160°F) for well done. Cover loosely with foil and rest for 20 minutes.
- Skim the fat from the pan juices. Carve the lamb and serve with the vegetables, pan juices and mint sauce.
Tips
- A meat thermometer removes the guesswork, because legs vary in shape and size. The temperature rises a few degrees as the lamb rests.
- Make the mint sauce at least 30 minutes ahead so the mint softens and infuses. If the vinegar tastes too sharp, add a splash more boiling water.
Questions and answers
How long do I roast a leg of lamb?
Roast for 20 minutes at 220°C (425°F), then about 40 minutes per kg at 180°C (350°F) for medium. Use a thermometer, as legs vary.
Can I use a boneless leg of lamb?
Yes. A rolled boneless leg cooks faster, about 30 minutes per kg after the first 20 minutes. Tie it neatly and check the temperature early.
Can I make mint sauce ahead?
Yes. It keeps in a jar in the fridge for up to 5 days. The mint darkens, but the flavor stays good.
How long does it take to make Roast Leg of Lamb with Mint Sauce (New Zealand Sunday Roast)?
About 2 h 15 min in total: 30 min of preparation and 1 h 45 min of cooking.
How many calories are in Roast Leg of Lamb with Mint Sauce (New Zealand Sunday Roast)?
About 745 kcal per serving, with 56 g of protein, 61 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 745 kcal |
|---|---|
| Protein | 56 g |
| Carbohydrates | 61 g |
| Fat | 31 g |
| Fiber | 8 g |
| Sugar | 14 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
