Minted Roast Lamb Recipe

Name: Minted Roast Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yellow onions, chopped coarsely; 2 cups loosely packed fresh mint leaves; 2 tablespoons lime juice; 1 teaspoon finely grated lime rind; 2 fresh green chili peppers, seeded (I used capsicums or bell peppers); 1 tablespoon allspice, crushed; 2 kg leg of lamb; 1 teaspoon salt; 1 tablespoon soy sauce; 70 g honey (1/4 cup); 125 ml lamb stock (I used chicken stock)

Servings: persons

2 medium yellow onions, chopped coarsely
2 cups loosely packed fresh mint leaves
2 tablespoons lime juice
1 teaspoon finely grated lime rind
2 fresh green chili peppers, seeded (I used capsicums or bell peppers)
1 tablespoon allspice, crushed
2 kg leg of lamb
1 teaspoon salt
1 tablespoon soy sauce
70 g honey (1/4 cup)
125 ml lamb stock (I used chicken stock)

1
Blend or process (I lightly processed) onion, mint, rind, peppers and allspice until smooth.
2
Using a sharp knife, make 20- 30 mm deep slits all over lamb; poke as much of mixture into slits as possible and spread remaining mixture over lamb (looks messy but is worth it).
3
Preheat oven to moderately low- 180C/360F.
4
Place lamb in baking dish, fat side up and sprinkle salt over lamb.
5
Roast lamb, uncovered, in moderately slow oven (180C) for 1 hour 40 minutes, basting frequently.
6
Then remove lamb from dish and set aside in warm place.
7
Skim of any excess fat from pan juices in baking dish and discard.
8
Add soy sauce, honey and stock, and stir into pan juices.
9
Then pour stock mixture into small saucepan and bring to boil, uncovered, until sauce has reduced by half.

1561

kcal

Calories

105

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium yellow onions, chopped coarsely, 2 cups loosely packed fresh mint leaves, 2 tablespoons lime juice, 1 teaspoon finely grated lime rind, and more.

Yes, Minted Roast Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minted Roast Lamb

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