British chef Jamie Oliver regularly shares cooking tips and tricks with his fans, including how to make a delicious Sunday roast dinner. There are many components to the classic meal, but central to it is the meat. This can be anything, but many Britons opt for lamb.
Calling the recipe the “best roast leg of lamb”, Jamie Oliver shared how to make the delicious British dish on his website.
The chef wrote: “A classic Sunday lunch, with no fuss and masses of flavour.”
The meal serves eight people and takes and hour and 35 minutes to make.
Jamie also described it as “not too tricky” – perfect, therefore, for beginner chefs.
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Ingredients
Leg of lamb or hogget (2kg)
One bulb of garlic
Half a bunch of fresh rosemary
Potatoes (1.5kg)
One lemon
Olive oil
For the mint sauce
One bunch of fresh mint
One teaspoon of sugar
Three tablespoons of wine vinegar
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Method
Remove the lamb from the fridge an hour before you want to cook it, to let it come up to room temperature.
Preheat the oven to 200ºC/400ºF/gas number six and place a roasting dish for the potatoes on the bottom.
Break the garlic bulb up into cloves, then peel three, leaving the rest whole.
Pick and roughly chop half the rosemary leaves.
Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry.
Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil.
Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
Cook the lamb for an hour and 15 minutes if you want it pink, or an hour and 30 minutes if you like it more well done.
Meanwhile, make the mint sauce.
Pick and finely chop the mint leaves, then place in a small bowl.
Mix in the sugar, a good pinch of salt, one tablespoon of hot water and the vinegar.
When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so.
Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
Jamie recommended adding a few parsnips and carrots to the potatoes too.
