Minted Lamb Roast
Preparation & Cooking Time:
Thanks to Weber Australia for this one.
- 2 to 2.5kg bone-in leg of lamb
- 2 garlic cloves, roughly diced
- ½ tablespoon olive oil
- Sea salt
- Freshly ground black pepper
- 2 tablespoons boiling water
- 1 teaspoon fine sea salt
- 2 tablespoons brown sugar
- ¾ cup finely chopped mint leaves (1 bunch)
- 2 ½ tablespoons malt vinegar
Step 1 Prepare the barbecue for indirect cooking over medium heat(190°C to 230°C). If using a Weber® Q® barbecue, set up your barbecue with a convection tray and a trivet.
Step 2 Using a sharp knife, cut 12 small slits into the flesh of the lamb. Push a piece of garlic into each slit. Drizzle the lamb with the oil, season with salt and pepper all over.
Step 3 Roast the lamb over indirect medium heat, with the lid closed, for 40 minutes. While the lamb is roasting, make the mint sauce. In a medium bowl, combine the boiling water, salt and brown sugar, stirring until the salt and sugar has dissolved. Add the vinegar and the mint, stir to combine. Pour ¾ of the mint sauce into a serving dish and set aside until the lamb is ready to serve.
Step 4 Once the lamb has cooked for 40 minutes, using a basting brush, brush the lamb with the ¼ portion of the reserved mint sauce. After a further 20 minutes, baste again with what remains of the ¼ portion of mint sauce. Continue roasting the lamb for a further 20 minutes or until the lamb has cooked through to your liking.
Step 5 Once the lamb has cooked, leave to rest for at least 10 minutes before carving, to allow the juice to redistribute. Serve the lamb with the reserved mint sauce.
Notes:To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90mm thick, cook for 90 minutes.
Or use a thermometer and check the internal temperature.