Roast lamb with mint sauce is a classic New Zealand family dinner, pairing tender herb-crusted lamb with crisp potatoes, sweet carrots, and bright mint.
A hot start browns the lamb, while a gentler finish keeps the center juicy. Resting the roast before slicing gives the juices time to settle.
Use a thermometer rather than timing alone: remove the lamb at 55°C / 130°F for medium-rare, then let carryover cooking finish the roast.
Serving Suggestions
Serve with roast potatoes, carrots, peas, pan juices, and plenty of mint sauce. Yorkshire-style puddings or crusty bread also work well.
Recipe Notes
Leftover lamb keeps for three days and is excellent cold in sandwiches or gently reheated with gravy. Make the mint sauce a day ahead.
New Zealand Lamb Roast with Mint Sauce
Garlic-rosemary roast lamb served with bright mint sauce, potatoes, carrots, and peas.
Ingredients
Equipment
Method
Roast the Lamb:
- Heat the oven to 230°C / 450°F. Rub lamb with oil, garlic, rosemary, salt, and pepper.
- Arrange potatoes and carrots around the lamb in a roasting pan.
- Roast for 15 minutes, then reduce the oven to 180°C / 350°F and roast for 55 to 70 minutes, until the center reaches your preferred doneness.
- Transfer lamb to a board and rest for 20 minutes under loose foil. Cook peas separately until just tender.
Make the Sauce and Serve:
- Stir mint, vinegar, sugar, and boiling water together and rest for 15 minutes.
- Slice the lamb across the grain and serve with vegetables and mint sauce.
Nutrition
Notes
- Cooking time varies with the shape of the lamb and desired doneness.
- Bring the lamb close to room temperature before roasting for more even cooking.
