Marinated Lamb Leg with Mint Sauce

clock 20 minutes + 1 hour 15 minutes bowl Serves 10


  • 1.8kg lamb leg roast
  • 1⁄4 cup red wine
  • 1 Tbsp finely chopped thyme
  • 1 Tbsp wholegrain mustard
  • 1 clove garlic, thinly sliced
  • Salt
  • Freshly ground black pepper
  • Chargrilled capsicum, to serve
  • Chargrilled courgettes, to serve
  • Chargrilled kumara, to serve
  • Mint sauce:
  • 1/2 cup roughly chopped mint
  • 1/4 cup boiling water
  • 1/3 cup caster sugar
  • 1/3 cup white vinegar
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  • 1. Place lamb in a large roasting dish.

  • 2. In a small jug, combine wine, thyme, mustard and garlic. Season to taste. Pour over the lamb and turn to coat. Cover and leave in the fridge for at least 2 hours, or overnight. Turn occasionally. Remove from fridge 30 minutes before roasting.

  • 3. Preheat oven to 200°C (180°C fan-forced). Roast lamb for 15 minutes. Reduce oven to 180°C (160°C fan-forced), and bake for 1 hour for medium rare (or longer, if preferred).

  • 4. To make the mint sauce, combine mint and boiling water in a bowl. Set aside for 5 minutes. Add sugar and vinegar, stirring to dissolve. Leave to cool.

  • 5. Remove lamb from oven and leave to rest, loosely covered with foil, for 15 minutes.

  • 6. Slice lamb and serve with mint sauce and vegetables on the side.

  • Tip:

  • If you have leftover wine, freeze it in ice cube trays so you can use it in recipes like this one which only require a small amount of wine.

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