Minted lamb with braised leeks recipe

57 ratings Rate
  • Serves 6
  • 5 mins to prepare and 2 hrs 15 mins to cook, 20 mins to cool
  • 910 calories / serving
Add this recipe to your binder.
Minted lamb with braised leeks and carrots hero 9f9e50ad ba3a 42ca 8d10 d0e057dd4c99 0 472x310

Calculate cooking time — medium: 25 minutes per 500g plus 25 minutes; well done: 30 minutes per 500g, plus 30 minutes. Heat the oven to Gas 5, 190°C, fan170°C.

Using a sharp knife, make small deep slits all over the leg. Wrap a mint leaf around each piece of garlic and push into the slits in the lamb. Reserve the remaining mint.

Place the shallots, leeks, carrots and wine in a roasting tin and place the lamb on top. Drizzle with oil and then roast in the preheated oven for the calculated time, checking after 1 hour. If the vegetables are well cooked, remove and set aside so they don't burn (warm again in the oven just before serving).

Remove the lamb from the oven and lift it onto a serving plate before covering tightly with a sheet of foil. Leave the joint to rest for 15-20 minutes before carving.

Meantime, make the gravy. To make the gravy first pour away the excess fat from the roasting tin and then place tin with the remaining lamb juices over a medium heat on the hob. Sprinkle with the flour and then stir for a few seconds with a wooden spoon. Gradually add the stock and scrape up all of the caramelised juices from the base of the tin. Leave to simmer gently until it has reduced to a well-flavoured gravy, then strain into a gravy boat. Adjust seasoning, if necessary, and keep hot

Top tip

If you can't find baby leeks, cut large ones in half crosswise and lengthways. Cold leftover lamb can be fried with peppers and onions for a tasty fajita.

See more Mother's Day recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2kg leg of lamb
  • 3 garlic cloves, thinly sliced
  • handful mint leaves
  • 2tbsp olive oil
  • 300ml (10fl oz) vegetable stock
  • 6 shallots
  • 6 baby leeks
  • 250g (8oz) chantenay carrots
  • 1tsp plain flour
  • 300ml (10fl oz) dry white wine or light red wine
  • Energy 3780kj 910kcal 46%
  • Fat 67g 96%
  • Saturates 32g 160%
  • Sugars 5g 6%
  • Salt 2g 33%

of the reference intake
Carbohydrate 7g Protein 62.1g Fibre 3.8g


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.