World Flavors Cookbook

Sunday Roast Lamb with Rosemary

Australia's beloved roast lamb — a whole leg rubbed with garlic, rosemary, and olive oil, slow-roasted until the exterior is deeply golden and the meat is meltingly tender. Served with roast potatoes and mint sauce.

Cuisine: Australia

Ingredients

• 1 whole leg of lamb (about 2.5kg)
• 6 cloves garlic, sliced
• 4 sprigs fresh rosemary
• 3 tbsp olive oil
• Salt and cracked black pepper
• 1kg potatoes, quartered
• Mint sauce: fresh mint, sugar, white wine vinegar

Instructions

1. Preheat oven to 220°C. Make small incisions in lamb and insert garlic slices and rosemary.
2. Rub lamb with olive oil, salt, and pepper. Place in a large roasting pan.
3. Roast at 220°C for 20 minutes, then reduce to 180°C. Roast 25 minutes per 500g for medium.
4. Add potatoes around the lamb for the final hour, basting with pan juices.
5. Rest lamb 20 minutes under foil before carving.
6. Make mint sauce: finely chop mint, mix with sugar and vinegar.
7. Carve and serve with roast potatoes, gravy, and mint sauce.