Roast Leg of Lamb with Rosemary Mint Sauce


  • 3-4 kg (oz) fresh leg of lamb or frozen if fresh is unavailable
  • 2 tbsp rosemary, finely chopped + extra fresh sprigs reserved as garnish
  • 3 large cloves of garlic, finely chopped or pressed
  • 1 cup of extra virgin olive oil
  • The juice of one lemon
  • Salt and pepper to taste
  • 2 whole cloves of garlic
  • New potatoes, to serve, about 1 kg (2.2 lbs)
  • Broad beans, to serve, or any other green vegetable you enjoy
  • Rosemary mint sauce: 2 tbsp rosemary, very finely chopped
  • 1/2 cup mint leaves, very finely chopped
  • 1/4 cup white wine vinegar, sherry vinegar, malt vinegar or cider vinegar
  • 1/4 cup white (distilled) vinegar
  • 1/4 tsp white sugar (adjust to suit your taste, add more for a sweeter sauce)
  • 1/4 tsp salt
  • 2 tbsp spring or filtered water


When buying lamb, make sure that it’s as fresh as possible. If you happen to have a Halal butcher near by or access to Halal meat products, I highly recommend them due to the way they are butchered which ensures more tender meat. I also highly recommend lamb from New Zealand or Québec (Canada), though you will pay a premium for meat that’s been imported.

  • Preheat the Fornetto to 190C (375F). You could also use a conventional oven, a kamado or a smoked to prepare this dish.
  • Combine the rosemary, garlic, olive oil, lemon juice, salt and pepper in a large bowl and mix vigorously with a whisk.
  • Place the lamb in the roasting dish and pour over the oil and lemon mixture. Massage the mixture into the meat well and ensure that it is evenly coated. Remove the remaining marinade from the bottom of the dish and pour over the raw new potatoes.
  • Place two whole cloves of garlic in the roasting dish with the lamb, preferably one on either side.
  • Bake the lamb in the centre position of the Fornetto for about 2-3 hours (depending on how many times you’ve basted the roast) or until nicely golden brown. Be sure to baste the lamb regularly with the juices that will collect in the bottom of the dish.
  • When the lamb is cooked almost to your liking, place the new potatoes in the roasting dish around the lamb and continue to cook until the potatoes are tender.
  • Meanwhile, prepare the rosemary mint sauce by combining all of the ingredients above. Ensure that both the rosemary and mint are very finely chopped or alternatively, pulse the mixture using a blender.
  • Prepare the broad beans or whichever vegetable you’ll be serving when the potatoes are just becoming tender.

Serve the lamb in slices or in large chunks as seen above with the potatoes and the broad beans. Garnish with fresh sprigs of rosemary and drizzle with the drippings from the dish and the rosemary mint sauce. Enjoy!