Thursday, March 17, 2016

Roasted Lamb and Mint Sauce

Roasted Lamb with Mint Sauce

     I'm again transported back to that little pub in Ireland. Hardwood floors, dark walls, pints of beer clinking along the bar top, and soft Celtic guitar music playing all around me. Laughter is happening amongst the locals and they joke on in that all too familiar Irish accent.

     "So you from the States?" he says as he pours us another pint of stout.

     "We get plenty of you traveling through here. Great people, from at least what we've seen and met. Do you want to try the roast lamb today? Comes with mashed and a roasted potato in a wonderful brown sauce with a little mint sauce on the side. You will love it. True Irish cuisine at its best."

      We agree and within a few minutes it seems the lovely dark haired waitress is bringing out these beautiful plates from the kitchen behind the bar. The smell is amazing and the presentation too. I lean forward and gently take in a small dose of the aroma coming off the plate. The lamb has been gently sliced into medallions and placed lovely on the plate amongst the sauce, potatoes and the mint sauce. The barkeep comes by and recommends we dip a piece into the brown sauce and then into the mint sauce. We gladly take his suggestion and then it happens. The most amazing flavor combination comes to life in our mouths. The juiciness from the lamb, the addition of the spiced brown gravy followed by the sweet but sort of tangy flavor of the mint sauce all dancing an Irish jig in our mouth. Priceless. It has been years since I had this dish while traveling on the Emerald Isle and it was about time to recreate it. So here goes, just in time for St. Patrick's Day; Roasted Lamb and Mint Sauce.


  • 1 leg of lamb steak
  • zest of 1 lemon
  • 1 tsp rosemary
  • 1 tsp thyme powder
  • 1 clove garlic minced
  • 1 tbs olive oil
  • salt/ pepper
  • 1/2 cup beef stock
  • 1/2 cup red wine
  • 1 tbs flour

Mint sauce
  • 3 tbs mint chopped
  • 3 tbs red wine vinegar
  • 1 tbs hot water
  • 1 tbs sugar

1. Take zest of lemon, rosemary, thyme, garlic, and olive oil and combine in a bowl. Rub all over both sides of the lamb steak.

2. In a Dutch oven over high heat drizzle some olive oil and sear the lamb on both sides. Pour in the beef stock and cover and place in a 300 degree oven for roughly 20-30 minutes or until done to likeness.

3. Meanwhile in a small bowl combine the mint, red wine vinegar, water, and sugar to make the sauce. (I used a food processor to combine all ingredients as well).

4. Remove lamb from oven and place on cutting board to rest. In Dutch oven over medium high heat pour in the red wine and bring to simmer with the left over broth and juices that have collected in bottom. Whisk in flour to make a thick brown sauce.

5. Slice lamb into strips. Serve with the brown sauce and mint sauce.

This dish was so simple and all the flavors combined well. The aroma in the kitchen was fantastic. Brought back so many memories of Ireland.

Prep Time: 5 min
Cook Time: 30 min
Serves: 2-3

Original dish

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