Leg of lamb with mint sauce
8 servings
90 minutes
Lamb leg with mint sauce is an exquisite dish of European cuisine that combines the rich flavor of meat with the fresh sharpness of mint. This dish traces back to English gastronomic traditions where lamb with mint sauce is considered a classic. Tender meat infused with the aromas of thyme and balsamic vinegar is roasted to a golden crust, while a rich sauce made from beef broth, vegetables, and fresh mint adds delightful nuances. The dish is perfect for a festive dinner, and the mint sauce brings lightness and freshness to the taste, making it unforgettable. It pairs wonderfully with roasted vegetables or mashed potatoes.
1
Trim the fat and membranes from the lamb leg. Mix olive oil with vinegar, salt, and thyme leaves, rub the mixture onto the lamb, and let it sit in the fridge for half an hour.
- Leg of lamb: 2.5 kg
- Olive oil: 50 ml
- Balsamic vinegar: 50 ml
- Thyme: 0.5 bunch
- Salt: to taste
2
Cut a bit of meat from the thin end of the leg and send the leg to the oven preheated to 200 degrees for an hour.
3
Fry finely chopped onion, carrot, and celery in vegetable oil until browned, add pieces of lamb and fry. Pour in broth, add mint stems, and reduce the sauce over low heat by half.
- Vegetable oil: 20 ml
- Onion: 1 head
- Carrot: 50 g
- Celery: 50 g
- Leg of lamb: 2.5 kg
- Beef broth: 500 ml
- Mint: 100 g
4
Strain the sauce, add the washed pickled green pepper, and cook for another five minutes. Add salt.
- Pickled peppers: 16 pieces
- Salt: to taste
5
Remove the lamb from the oven and let it rest for ten minutes. Stir finely chopped mint leaves into the hot sauce.
- Leg of lamb: 2.5 kg
- Mint: 100 g