Roast lamb with mint gremolata
This roast lamb with mint gremolata is lovely variation of the classic recipe. It’s very easy to make, so it’s ideal for a lazy Sunday lunch or roast dinner. Serve it with rosemary roasted potatoes and steamed peas and roasted baby carrots.
Ingredients
Method
- Preheat the oven to 170°C.
- Cut 2 cloves of garlic into thin slices.
- Zest the lemon, then cut it into rings. Put the zest aside.
- Cut about 8 incisions into the meat and put some mint leaves and garlic into each slit.
- Put the lemon slices into a roasting dish.
- Rub the lamb with oil all over, then put it on top of the lemon slices, then season with salt and pepper.
- Cover the dish with foil and roast the lamb in the middle of the oven for about 60/90 minutes. (40 minutes per 500g plus 40 minutes).
- Take off the foil for the last 20 minutes of roasting. Baste the lamb with jus too.
- Meanwhile, chop the remaining mint leaves and mix with the lemon zest and one garlic clove, minced. Add a drop of olive oil and lemon juice.
- When the lamb is cooked through to your liking, brush the gremolata all over it, then cover with foil and rest for 10 minutes.
- While the lamb is resting, make some gravy with the jus.
- Carve and serve with your chosen side dishes.