Minted Lamb Roast

  • Prep Time
    10 mins
  • Cook Time
    1.5 hours
  • Difficulty
    Easy
  • Servings
    6
  • Ideal
    for
    • charcoal
    • gas
    • Q
    • pulse

Ingredients

  • 2 to 2.5kg bone-in leg of lamb
  • 2 garlic cloves, roughly diced
  • ½ tablespoon olive oil
  • Sea salt
  • Freshly ground black pepper

Mint Sauce

  • 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

Method

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.