By the time the telling was done, it was dark outside and Sam was licking his fingers. “That was good, but now I’d like a leg of lamb. A whole leg, just for me, sauced with mint and honey and cloves. Did you see any lambs?”
-A Clash of Kings | Game of Thrones, George R. R. Martin
I never grew up in a Sunday roast family. It’s very common here in Perth, probably because a lot of Perth has English background and tradition just seeps down. Beef. Chicken. Pork. Lamb. And while I’ve cooked lamb steaks and chops before, I’ve never ever roasted a leg of lamb.
Until now. And it was marvellous.
And all I can say is… getting a meat thermometer is the best kitchen gadget I’ve gotten recently. Without it, relying on your clock and meat instinct (which is nil), your meat is in fate’s hands. With a meat thermometer, your meat will be just as you want it to be.
- 1 lamb leg (ours was 1.2 kg)
- olive oil
- 1-2 tbsp crushed dried rosemary
- 1 cup water
- potatoes and vegetables (e.g. baby carrots, green beans)
- 2 ounces white wine vinegar
- 4 tbsp honey
- ¼ cup water
- 10 fresh mint leaves, finely chopped
- 2 whole cloves
- Preheat oven to 180C
- Wash the lamb, pat dry and place in a roasting pan.
- Rub all over with olive oil and sprinkle salt, pepper and the crushed dried rosemary all over.
- Place washed and sliced baby carrots (or your choice of vegetable) and sliced and quartered potatoes around the lamb.
- Sprinkle the vegetables with salt and pepper and drizzle honey all over the lamb and vegetables.
- I highly recommend you use a meat thermometer, as you’ll cook until it reaches medium. Any longer and the lamb will get too tough. For our lamb, that took approximately 50-60 minutes.
- While the lamb is roasting, in a saucepan, place all the ingredients and heat until the honey dissolves.
- Let it sit all together to infuse, for the time the lamb roasts.
- Before serving, strain, then pour the sauce over the lamb.