2kg/4lb 8oz leg of lamb

1 tbsp garlic infused oil

large bunch rosemary

sea salt and black pepper

2 carrots, roughly chopped

2 sticks celery, roughly chopped

250ml/9fl oz dry white wine

olive oil

For the mint sauce

1 tbsp caster sugar

3 tbsp white wine vinegar

6 sprigs mint, leaves only, finely chopped

Serves - 8


Preheat the oven to 200C/400F/Gas 6. Use a small, sharp knife to make 12-14 slits all over the lamb.

Push a few  small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper, the  drizzle over the garlic infused oil.

Put the carrots and celery into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.

For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved.

Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.

Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.

When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.

Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Roast leg of lamb with rosemary