Roast Leg of Lamb in Hay and Roast Leg of Lamb with Mint Sauce

Two ways to serve roast leg of lamb, one slow-roasted over fragrant hay and rosemary, the other layered with garlic, anchovy, and rosemary over boulangère potatoes. Finished with a classic fresh mint sauce, these recipes are rich, comforting, and perfect for a special family roast.
Comfort Food | Date Night | Dinner Party Dishes | Family Favourites | James Martin's Saturday Morning | Main Courses | Meat | Sharing | Sunday Lunch
6-8

Ingredients

Roast Leg of Lamb in Hay
  • 1 long leg lamb
  • Few sprigs of rosemary
  • Hay to cover roasting tray
  • 50ml olive oil
  • Salt and pepper
Roast Leg of Lamb with Mint Sauce
  • 1 leg lamb
  • 1 small bunch rosemary
  • A few anchovies
  • 8 cloves garlic
  • Salt and pepper

Sauce

  • 1 small bunch mint
  • 50g caster sugar
  • 100ml white wine vinegar or malt

To serve

  • Boulangere potatoes onions

Method

Print Recipe

Roast leg of lamb in hay

  1. Preheat the oven to 200C.
  2. Cover a large roasting tin with hay and rosemary pop the lamb on top, drizzle in olive  , season, and roast for 2 hours.

Roast leg of lamb with mint sauce

  1. Preheat the oven to 180C.
  2. In a large roasting tin layer up the onions and potatoes stud the lamb with anchovies and garlic and rosemary pop the lamb on top, season, and roast for 2 hours.
  3. To make the sauce, add vinegar, salt and sugar to the pan heat until dissolved add the mint and mix.
  4. To serve, slice the lamb onto a plate with a spoonful of potatoes, and top with sauce.

Ingredients

Roast Leg of Lamb in Hay
  • 1 long leg lamb
  • Few sprigs of rosemary
  • Hay to cover roasting tray
  • 50ml olive oil
  • Salt and pepper
Roast Leg of Lamb with Mint Sauce
  • 1 leg lamb
  • 1 small bunch rosemary
  • A few anchovies
  • 8 cloves garlic
  • Salt and pepper

Sauce

  • 1 small bunch mint
  • 50g caster sugar
  • 100ml white wine vinegar or malt

To serve

  • Boulangere potatoes onions

Method

Roast leg of lamb in hay

  1. Preheat the oven to 200C.
  2. Cover a large roasting tin with hay and rosemary pop the lamb on top, drizzle in olive  , season, and roast for 2 hours.

Roast leg of lamb with mint sauce

  1. Preheat the oven to 180C.
  2. In a large roasting tin layer up the onions and potatoes stud the lamb with anchovies and garlic and rosemary pop the lamb on top, season, and roast for 2 hours.
  3. To make the sauce, add vinegar, salt and sugar to the pan heat until dissolved add the mint and mix.
  4. To serve, slice the lamb onto a plate with a spoonful of potatoes, and top with sauce.

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