Minted Roast Lamb

Lemon & herb roast lamb
Lemon & herb roast lamb
Lemon & herb roast lamb
Lemon & herb roast lamb


Prep time
15 minutes
Cooking time
3 hours
A mouthwatering classic, perfect for Easter celebrations or a delicious Sunday lunch.
1kg lamb shoulder (room temperature)
2tbsp olive oil
2-3 sprigs fresh rosemary (chopped)
2-3 sprigs fresh thyme (chopped)
Pinch sea salt
Pinch black pepper
1 whole garlic bulb (sliced in half)
250ml water
To serve: Cottage Delight Mint Sauce

Cooking Method

  1. Pre-heat oven to gas mark 7 (220C). Prepare the rub for the lamb by combining all ingredients, excluding the garlic bulb, sliced lemon half & water. Pour mixture over the lamb & massage in. Place slices of lemon on the base of an oven tray & pop the lamb on top. Add halved garlic bulb. Place into the oven, mid-shelf, for 30 minutes.

  2. After 30 minutes remove lamb from oven & turn down to gas mark 4 (180C). Pour the water over the lamb & cover completely with foil. Place back into the oven to cook low & slow for a further 2.5 hours (roughly 40mins per 500g + 40mins).

  3. Once the lamb has been in the oven for 1.5 hours turn oven up to gas mark 5 (190C).

  4. Remove lamb from oven & rest for 15 minutes (minimum) under foil. Optional: use the cooking juices to make a gravy at this point.

  5. Serve with Cottage Delight Mint Sauce.

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