Slow-roasted leg of lamb with fresh mint sauce from Marcus at Home (page 122) by Marcus Wareing

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Accompaniments: Salt-baked celeriac with hazelnut butter

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Notes about this recipe

  • JoBills on April 05, 2018

    The slow roast was a great approach, but it only took 2.5 hours to come to a medium/well done temperature (160c) rather than the suggested 3.75 hours which would have properly overcooked it. I’d probably go for only 2 hours next time and then start testing with a probe for a medium (145c).

  • sjwill82 on October 02, 2017

    I expected the meat to be falling off the bone as it had been cooking for so long but I think my leg must have been on the large side as after 4 hours we still had to slice the meat. Having said that the meat was tender and juicy with a great taste. The mint sauce was also different from my usual with the addition of cumin. I would make again and perhaps cooking for even longer.

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