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Roast Lamb a la Mum















Trans-fat Free, Good source of fiber


1 each leg of lamb
2 each lemons
3 cloves garlic
1 x all-purpose flour
12 small rosemary sprigs
500 grams potatoes
200 grams onions
100 grams butter, unsalted
750 ml beef stock
prefer veal stock if possible
15 each mint leaves
1 x salt
1 x black pepper
freshly ground
1 x parsley leaves
chopped, for garnish


Preheat oven to maximum temperature.

Trim lamb of all fat and sinew.

Rub with juice of 1½ lemons, then with flour.

Season and make 12 small cuts into the lamb, 1centimeter deep.

Peel garlic and cut into 12 long slivers.

Insert one of these slivers into each cut along with a sprig of rosemary.

Push in with top of knife.

Set aside.

Slice potatoes and onion into ¼ centimeter slices.

Melt half the butter in a roasting tray and toss vegetables in it.

Add 500 millilitres of the stock.

Put rack in roasting tray and put lamb on top.

Cook in preheated oven until it reaches 75C on the meat thermometer (for medium rare).

Chop mint finely amd mix with juice of half of one of the lemons and rest of the butter.

When lamb is redy let it rest, loosely covered, in a warm place for 10 minutes.

Strain pan juices carefully into pan and set vegetables aside in a warm place.

Add the remaining stock to the pan, degrease and boil over a high heat until thickened.

Whisk in mint butter bit by bit.


Slice lamb.

Put vegetables on plates, top with lamb and spoon sauce over.

Garnish with chopped parsley.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 31559% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 44563mg 1857%
Total Carbohydrate 101g 101%
Dietary Fiber 4g 16%
Sugars g
Protein 895g
Vitamin A 23% Vitamin C 36%
Calcium 187% Iron 358%
* based on a 2,000 calorie diet How is this calculated?


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