Crusty Roast Leg of Lamb with British Mint Sauce
At Arenales, this leg of lamb is always cooked well-done and cut into chunks instead of slices so everyone gets a bit of the crispy skin. The mint sauce is more like a broth, made by simmering chopped mint in water and vinegar. More Amazing Lamb Recipes
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Recipe Summary
Ingredients
Directions
Notes
Variation Make a pan sauce: Once the lamb is cooked, strain the contents of the roasting pan into a bowl, pressing hard on the solids. Skim off the fat. Set the roasting pan over 2 burners. Add 2 cups of water and boil over moderately high heat, stirring and scraping up the browned bits, until the liquid is reduced to 1 cup, about 5 minutes. Stir in the pan juices. Strain the pan sauce and season with salt.
Serve With
Roasted new potatoes.
Suggested Pairing
An earthy red Rioja from Spain will stand up to the lamb.