Roast lamb dinner with mint gravy recipe

Name: Roast lamb dinner with mint gravy
Total time: 130 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.4 kg leg of lamb; 800 g potatoes; 300 g carrots; 2 onions; 3 cloves garlic; 2 sprigs rosemary; 2 tbsp mint sauce; 2 tbsp olive oil; 1 tbsp plain flour; 1 stock cube; 200 g green beans; 1 tsp salt; 1/2 tsp black pepper

A classic British Sunday-style roast lamb dinner served with roast potatoes, seasonal vegetables and mint gravy, suitable for Easter.

130 min · Medium · British Jump to method

Ingredients

4 servings

1.4 kg leg of lamb
800 g potatoes
300 g carrots
2 onions
3 cloves garlic
2 sprigs rosemary
2 tbsp mint sauce
2 tbsp olive oil
1 tbsp plain flour
1 stock cube
200 g green beans
1 tsp salt
1/2 tsp black pepper

Nutrition	Per serving
Calories	701 kcal
Protein	51 g
Carbohydrates	39 g
Fat	36 g
Saturated fat	13 g
Fibre	7.4 g
Sugar	7.6 g
Sodium	1250 mg

Why this works

A protein-rich, fairly high-calorie roast dinner with moderate carbohydrate and fibre, but also notable saturated fat and sodium from lamb, stock cube and added salt.

High-quality protein and iron. Leg of lamb provides substantial protein plus haem iron, supporting muscle maintenance and the formation of red blood cells.

Vegetable micronutrients. Carrots, green beans and onions contribute fibre, potassium and vitamin C, with carrots adding beta-carotene (provitamin A).

Higher sodium and saturated fat. The stock cube and added salt increase sodium, while lamb contributes a meaningful amount of saturated fat.

Method

Preheat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7) conventional.
Place the lamb leg joint in a roasting tin. Rub with olive oil, salt, black pepper, chopped garlic and rosemary.
Roast the lamb for 20 minutes, then reduce the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) conventional and continue roasting for about 1 hour for medium, basting once or twice.
Peel and cut the potatoes into chunks. Parboil for 8 minutes, drain well, then roughen the edges.
Heat a little oil in a second tin and roast the potatoes for 1 hour, turning once, until crisp and golden.
Cut the carrots and onions into chunks, toss with a little oil, salt and pepper, and add to the lamb tin for the final 40 minutes.
Cook the green beans in boiling salted water for 4 to 5 minutes until tender.
Lift the lamb out to rest for 15 minutes. Keep the roasting tin juices.
Make the gravy by spooning off excess fat, stirring in the flour, then whisking in hot water made with the stock cube until smooth. Simmer for a few minutes and stir in a teaspoon of mint sauce.
Carve the lamb and serve with roast potatoes, carrots, onions, green beans and mint gravy.

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