Minted Lamb Roast
We all know that mint sauce and lamb is a match made in heaven, so why not make your own, fresh mint sauce for your next lamb roast? This delicious sauce is basted on the lamb during the cook, melding together our favourite flavours into one delightful dish.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber® Q® barbecue, set up your barbecue with a convection tray and a trivet.
Using a sharp knife, cut 12 small slits into the flesh of the lamb. Push a piece of garlic into each slit. Drizzle the lamb with the oil and season all over with salt and pepper.
Roast the lamb over indirect medium heat, with the lid closed, for 40 minutes. While the lamb is roasting, make the sauce.
In a medium bowl combine the boiling water, salt, and brown sugar, stirring until the salt and sugar have dissolved. Add the vinegar and the mint and stir to combine. Pour three-quarters of the mint sauce into a serving dish and set aside until the lamb is ready to serve.
Once the lamb has cooked for 40 minutes, using a basting brush, brush the lamb with the one-quarter portion of the reserved sauce. After a further 20 minutes, baste again with what remains of the one-quarter portion of sauce. Continue roasting the lamb until it is cooked to your liking, a further 20 minutes. Let the lamb rest for at least 10 minutes before carving, to allow the juices to redistribute.
To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90mm thick, cook for 90 minutes.
Ingredients
Directions
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber® Q® barbecue, set up your barbecue with a convection tray and a trivet.
Using a sharp knife, cut 12 small slits into the flesh of the lamb. Push a piece of garlic into each slit. Drizzle the lamb with the oil and season all over with salt and pepper.
Roast the lamb over indirect medium heat, with the lid closed, for 40 minutes. While the lamb is roasting, make the sauce.
In a medium bowl combine the boiling water, salt, and brown sugar, stirring until the salt and sugar have dissolved. Add the vinegar and the mint and stir to combine. Pour three-quarters of the mint sauce into a serving dish and set aside until the lamb is ready to serve.
Once the lamb has cooked for 40 minutes, using a basting brush, brush the lamb with the one-quarter portion of the reserved sauce. After a further 20 minutes, baste again with what remains of the one-quarter portion of sauce. Continue roasting the lamb until it is cooked to your liking, a further 20 minutes. Let the lamb rest for at least 10 minutes before carving, to allow the juices to redistribute.
To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90mm thick, cook for 90 minutes.