Roast Minted Lamb is a traditional British recipe for a classic dish of leg of lamb marinated in a creme de menthe, garlic and mint mixture that's roasted and served with a sauce made from the pan juices and the reserved marinade thickened with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Minted Lamb.
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Ingredients:
250ml white Créme de Menthe liqueur
150g finely-chopped onion
2 garlic cloves, minced
3 tbsp fresh mint leaves, finely chopped
1 tsp salt
1/4 teaspoon freshly-ground black pepper (or more, to taste)
1 whole leg of lamb (about 2.8kg)
250ml double cream
2 tbsp butter
2 tsp cornflour (cornstarch)
2 tbsp water
salt and freshly-ground black pepper, to taste
Method:
Combine the Créme de Menthe, onion, garlic, mint and the salt and black pepper in a bowl. Pierce the lamb all over with a skewer then place in shallow dish and pour over the marinade. Cover and refrigerate over night (up to 24 hours), turning the meat frequently to ensure even marinading.
When ready to cook, drain the meat and reserve the marinade. Place the lamb in a shallow roasting tin then transfer to an oven pre-heated to 220°C and roast for 30 minutes then reduce the temperature to 180°C and roast for 20 minutes per kg (rare), 30 minutes per kg (medium) and 40 minutes per kg (well done). Baste frequently with the reserved marinade whilst cooking. When ready, transfer to a warmed serving plate, cover with foil and set aside to rest for 15 minutes.
Scrape the pan juices into a saucepan and mix with 120ml of the reserved marinade, the cream and the butter. Bring to a simmer then whisk together the cornflour and water until smooth, beat into the mixture in the pan and cook, stirring constantly, until the mixture comes to a boil and thickens. Season to taste then serve the sauce as an accompaniment to the sliced lamb.
