31 days of Christmas: Jamie Oliver’s roast leg of lamb with mushroom sauce recipe

If you are prepping and planning for your Christmas party, this beautiful roast leg of lamb with mushroom sauce is the perfect meal to recreate and master over the weekend.

Call a few of your loved ones over for a yummy Sunday lunch and serve this flavourful dish with a few of your favourite side dishes.

Jamie Oliver’s roast leg of lamb with mushroom sauce

Ingredients

• 2kg of leg of lamb or hogget
• 1 bulb of garlic
• Half a bunch of fresh rosemary
• 1.5kg of potatoes
• 1 lemon
• olive oil

For the mint sauce

• 1 bunch of fresh mint
• 1 teaspoon of sugar
• 3 tablespoons of wine vinegar

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Instructions

1. Remove the lamb from the fridge for one hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 200ºC and place a roasting dish for the potatoes on the bottom.
3. Break the garlic bulb up into cloves, then peel three, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

This recipe was found on jamieoliver.com

Mushroom sauce

Ingredients

• 1 tablespoon of butter
• 2 tablespoons of oil
• 5 cups of portabellini or chestnut mushrooms, halved or sliced
• 2 sprigs of fresh thyme
• 2 garlic cloves, crushed
• 1 cup of cream
• 1 cup of milk mixed with 3 teaspoons of corn flour/corn starch
• 1-2 tablespoons of lemon juice to taste
• salt & pepper to taste
• 2 tablespoons of chopped parsley

Instructions

1. Heat the butter and olive oil together.
2. Add the mushrooms to the pan with the thyme and season with salt and pepper.
3. Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
4. Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
5. Season with lemon, salt and pepper and add the parsley.
6. Serve.

This recipe was found on simply-delicious-food.com