Lamb with Mint Sauce and Potatoes

Roast lamb served with mint sauce is one of the classics of the British Sunday lunch – the fresh, tangy sauce beautifully brings out the deep flavour of the meat.

The roast lamb

1. Salt and pepper the lamb, then rub it thoroughly with the crushed garlic and the rosemary.

2. Brown it all round in hot oil, so it gets a crust, then in a 170 °C oven roast it tender for about 1.5 hours.

3. Peel the potatoes, cut them into quarters, and put them beside the meat for the last hour, so they cook in the roasting juices.

The mint sauce

4. Chop the mint leaves finely.

5. Mix them with the vinegar, the sugar and a little hot water, then leave them to stand for at least 15 minutes, so the flavours come together.

6. After resting, slice the roasted meat, and serve it with the potatoes and mint sauce.

Tip: The acidity of the mint sauce counterbalances the fattiness of the lamb – do not leave it out.