The perfect slow-roasted leg of lamb recipe for Christmas
Breakfast with Martin Bester's very own Philicity Reeken shares her recipe for the perfect slow-roasted leg of lamb with mint sauce for you and your family to enjoy this Christmas.
As Christmas approaches, the excitement and hustle and bustle can easily become overwhelming.
Aside from buying gifts, one of the most stressful parts of the festive season is deciding what to cook on Christmas Day.
Luckily, Breakfast with Martin Bester's traffic presenter Philicity Reeken has a delicious recipe to share.
If you’re still unsure about what to prepare this Christmas, consider this slow-roasted leg of lamb with mint sauce.
Slow-roasted leg of lamb with mint sauce
Ingredients:
1.5 kg leg of lamb (bone-in or boneless)
1 tablespoon olive oil
4 garlic cloves, sliced
2 sprigs rosemary
Salt and pepper
1 cup white wine or beef stock
1 cup fresh mint leaves, chopped
2 tablespoons white vinegar
2 tablespoons sugar
1/4 cup warm water
Instructions:
- Preheat your oven to 160°C.
- Rub the lamb with olive oil, garlic slices, rosemary, salt, and pepper. Use a knife to make small slits in the lamb and stuff them with garlic and rosemary.
- Place the lamb in a roasting pan, pour the wine or stock around it, and roast for 2 to 2.5 hours, basting occasionally.
- While the lamb roasts, make the mint sauce by combining mint, vinegar, sugar, and warm water. Stir until the sugar dissolves.
- Once the lamb reaches your preferred level of doneness (check using a meat thermometer; medium-rare is around 60°C), remove it from the oven and let it rest for 10 minutes before slicing.
- Serve the lamb with the mint sauce and traditional sides like pap, chakalaka, and steamed veggies.
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