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3.5-4 Lb Lamb Roast or butterflied Leg of lamb
6 Tbs Olive oil
2 Tbs Honey
6 Cloves of garlic (Chopped)
1 Tbs Fresh Rosemary
1 Tbs Fresh Thyme
1 Tsp salt
1/2 Tsp Black Pepper
2 cups of Red Wine and 1 cup of Beef or Chicken stock

Combine olive oil, honey, garlic, rosemary, thyme, salt and pepper into a smooth paste (use hand blender or food processor).

Smear paste all over the lamb and let stand for a 2-3 hours.

You can also refrigerate over night.

Pre heat oven to 350.
Place roast with stock and red wine in roasting pan place in oven.
Roast until thermometer reads 130 degrees about 40-45 minutes Remove roast from pan and let rest for 10 minutes (cover in tin foil to keep warm). 
Take juices from pan and put thru strainer. This should yield about 1 to 1 1/2 cups.

4 Tbs Olive Oil
1/3 Cup Minced Shallots
1/3 cup Red Wine Vinegar
1/4 cup Sugar
Juices from Roasting Pan
1 Cup Chopped Fresh Mint

While the meat is resting prepare the mint sauce.

Put 4 Tbs olive oil in pan and fry the shallots.
When shallots are translucent add the Wine Vinegar,Sugar,and strained Juices from the Roasting Pan and  chopped Mint. 
Let simmer for a few minutes.

Your Choice-You can strain the Mint Sauce and make it a smooth Au Jus or you can can serve it unstrained Delicious either way.

Delicious alternative to Mint Sauce.
If you choose not to have a mint sauce you can take the Pan Juices strain it into a sauce pan add a cup of Beef Broth (Chicken will do if that is all you have) with 1 Tbs of corn starch. Simmer and whisk until thickened and serve with the lamb.



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