Roast Lamb a la Mum Recipe

Name: Roast Lamb a la Mum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each leg of lamb; 2 each lemons; 3 cloves garlic; 1 x flour, all-purpose; 12 small rosemary sprigs; 500 grams potatoes peeled; 200 grams onions brown; 100 grams butter, unsalted; 750 ml beef stock prefer veal stock if possible; 15 each mint leaves; 1 x salt; 1 x black pepper freshly ground; 1 x parsley leaves chopped, for garnish

Servings: persons

1 each leg of lamb
2 each lemons
3 cloves garlic
1 x flour, all-purpose
12 small rosemary sprigs
500 grams potatoes peeled
200 grams onions brown
100 grams butter, unsalted
750 ml beef stock prefer veal stock if possible
15 each mint leaves
1 x salt
1 x black pepper freshly ground
1 x parsley leaves chopped, for garnish

1
Preheat oven to maximum temperature.
2
Trim lamb of all fat and sinew.
3
Rub with juice of 1 1/2 lemons, then with flour.
4
Season and make 12 small cuts into the lamb, 1centimeter deep.
5
Peel garlic and cut into 12 long slivers.
6
Insert one of these slivers into each cut along with a sprig of rosemary.
7
Push in with top of knife.
8
Set aside.
9
Slice potatoes and onion into 1/4 centimeter slices.
10
Melt half the butter in a roasting tray and toss vegetables in it.
11
Add 500 millilitres of the stock.
12
Put rack in roasting tray and put lamb on top.
13
Cook in preheated oven until it reaches 75C on the meat thermometer (for medium rare).
14
Chop mint finely amd mix with juice of half of one of the lemons and rest of the butter.
15
When lamb is redy let it rest, loosely covered, in a warm place for 10 minutes.
16
Strain pan juices carefully into pan and set vegetables aside in a warm place.
17
Add the remaining stock to the pan, degrease and boil over a high heat until thickened.
18
Whisk in mint butter bit by bit.
19
Season.
20
Slice lamb.
21
Put vegetables on plates, top with lamb and spoon sauce over.
22
Garnish with chopped parsley.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 each leg of lamb, 2 each lemons, 3 cloves garlic, 1 x flour, all-purpose, and more.

Yes, Roast Lamb a la Mum falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Roast Lamb a la Mum

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions