Entree: Heard Island and McDonald Islands – Roast Lamb with Mint Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Additional 20 min

Total 2 hrs 15 min

Ingredients

- 1 bone-in leg of lamb, approx. 5 lb (2.27 kg)
- 3 tbsp (45 ml) olive oil
- 6 cloves garlic, sliced (about 18 g)
- 2 tbsp (30 ml) fresh rosemary, chopped (about 8 g) or 6 sprigs
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 ml) unsalted butter, softened (optional, for basting)
- 1/2 cup (120 ml) dry white wine or stock (optional, for pan juices)
- Mint sauce:
  - 1 cup (25 g) fresh mint leaves, packed and finely chopped
  - 1/4 cup (60 ml) malt vinegar or white wine vinegar
  - 2 tbsp (25 g) granulated sugar
  - 2 tbsp (30 ml) hot water
  - Pinch of salt, to taste

Instructions

1. Remove lamb from refrigerator 1 hour before roasting to come closer to room temperature. Preheat oven to 425°F (220°C). Pat lamb dry with paper towels.
2. Make shallow incisions all over the leg and press sliced garlic into the slits. Rub lamb all over with olive oil, then season evenly with chopped rosemary, salt, and black pepper.
3. Place lamb on a rack in a roasting pan. Roast at 425°F (220°C) for 15–20 minutes to develop a crust, then reduce oven temperature to 350°F (175°C).
4. Continue roasting about 15–20 minutes per pound for medium-rare (internal temperature ~135°F / 57°C), or longer to desired doneness (medium ~145°F / 63°C). For a 5 lb (2.27 kg) leg, expect roughly 1 hour 15 minutes to 1 hour 40 minutes after reducing temperature—use an instant-read thermometer for accuracy.
5. For pan jus, optionally add 1/2 cup (120 ml) white wine or stock to the roasting pan in the last 10–15 minutes and spoon over the lamb or use for a quick sauce.
6. Remove lamb from oven, tent loosely with foil, and let rest 15–20 minutes before carving to allow juices to redistribute.
7. While the lamb rests, make the mint sauce: dissolve sugar in hot water, stir in vinegar, then add finely chopped mint and a pinch of salt. Adjust sugar or vinegar to taste so sauce is bright and balanced.
8. Carve the lamb and serve with mint sauce spooned alongside.