Roast Lamb With Rosemary, Mint And Ginger Glaze – a delicious recipe with ginger, rosemary, mint, oil, lamb, potato. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to gas 4, 180C, 160u00b0C Pound together the ginger and leaves from half of the rosemary sprigs and mint. Add the oil and mix together. Make slits in the surface of the lamb and push in the ginger and herb mixture. Put onto a rack in a roasting tin and roast in the oven for 2 1/2 hours for medium meat (or around 3 hours for well done).
2
About 45 minutes before the end of the cooking time, add the potatoes to the roasting tin or a separate tray and drizzle with a little oil. Scatter with leaves from the remaining rosemary sprigs.
3
20 minutes before the end of the cooking time, glaze the lamb with 2 tsp syrup from a jar of stem ginger. Re-glaze with a further 2 tbsp syrup during the last 10 minutes of cooking time. Take out of the oven and leave to rest for about 15 minutes before carving. Serve with the roasted new potatoes.
2009
kcal
Calories
127
g
Fat
58
g
Carbs
153
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/2 cm ginger, 4 sprigs rosemary, 1 tablespoon mint, 1 tablespoon oil, and more.
Yes, Roast Lamb With Rosemary, Mint And Ginger Glaze 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.
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