How to Make Roast Lamb with Mint Sauce – A Classic British Sunday Roast

--- published by foodie Parmod.

Roast lamb with mint sauce is a beloved centrepiece of the traditional British Sunday roast. Juicy, tender lamb, slow-roasted until golden, served with sharp, tangy mint sauce, roast potatoes, and seasonal vegetables — it’s comfort food at its finest. Whether you're preparing Easter lunch or a hearty Sunday dinner, this dish is guaranteed to please the family.

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🛒 Ingredients (Serves 4–6)

For the roast lamb:

1.8–2kg leg of lamb (bone-in or boneless)

3–4 garlic cloves, sliced

A few sprigs of fresh rosemary

2 tbsp olive oil

Salt and freshly ground black pepper

1 onion, sliced (for roasting bed)

250ml lamb stock or water (for gravy base)

For the mint sauce:

1 large bunch of fresh mint (around 25g)

2 tbsp caster sugar

4 tbsp boiling water

3 tbsp malt vinegar or white wine vinegar

Pinch of salt

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🔪 Method: How to Make Roast Lamb with Mint Sauce

1. Preheat the Oven

Preheat your oven to 200°C (180°C fan) / Gas Mark 6.

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2. Prepare the Lamb

Using a sharp knife, make small slits all over the lamb leg. Insert garlic slices and rosemary sprigs into the slits.

Rub the lamb with olive oil, then season generously with salt and pepper. Place the sliced onion in the bottom of a roasting tin to create a flavourful base. Set the lamb on top.

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3. Roast the Lamb

Place the lamb in the oven and roast:

Rare: 20 minutes per 500g

Medium: 25 minutes per 500g

Well done: 30 minutes per 500g

For a 2kg leg of lamb cooked medium, roast for about 1 hour 40 minutes. Baste occasionally with the pan juices for extra flavour and moisture.

Once done, remove the lamb from the oven, cover loosely with foil, and rest for 20 minutes before carving.

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4. Make the Mint Sauce

While the lamb is roasting, prepare the mint sauce.

1. Finely chop the mint leaves.

2. Dissolve the sugar in boiling water.

3. Stir in the vinegar and a pinch of salt.

4. Add the chopped mint and mix well.

Let it sit for at least 10 minutes before serving to allow the flavours to infuse. You can also make this in advance and store it in the fridge.

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5. Make the Gravy (Optional)

Once the lamb is cooked, pour off the fat from the roasting tin, leaving the juices and onion. Add 250ml lamb stock or hot water, place the tin on the hob, and bring to the boil. Simmer while scraping up the flavourful bits from the bottom, then strain into a gravy jug.

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🍽 Serving Suggestions

Serve your roast lamb with:

Mint sauce

Roast potatoes or new potatoes

Seasonal vegetables (e.g., carrots, peas, green beans)

Yorkshire puddings (optional but welcome)

Gravy made from the pan juices

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💡 Top Tips for Perfect Roast Lamb

Room temperature meat: Let the lamb sit at room temperature for 30–60 minutes before roasting.

Use a meat thermometer: Aim for 60°C for medium, 70°C for well done.

Resting is key: Always rest the lamb before carving to keep the juices inside.

Homemade mint sauce: Fresh mint makes all the difference – don’t skip it!

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🇬🇧 A Bit of British Tradition

Roast lamb with mint sauce is deeply rooted in British culture, especially as a traditional Easter meal. The pairing of lamb and mint goes back centuries, originally thought to balance the richness of the meat with the brightness of the herb. Today, it’s a must-have for roast dinners and bank holiday feasts across the UK.

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🏁 Final Thoughts

Roast lamb with mint sauce is a timeless British classic, rich in flavour and tradition. Whether for Easter, a Sunday gathering, or a celebratory dinner, this dish brings people together around the table. With its tender, aromatic meat and refreshing mint sauce, it's a meal to savour and share.

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