Tag Archives: roast lamb

Roast Lamb with Herb & Caper Sauce

Roast Lamb 005aA new take on an old favourite – lamb and mint sauce – here I have used lamb rumps for quick cooking and added coriander, capers and preserved lemon to the mint sauce for a modern flavour
combination.

Lamb rumps give you all the flavour of roast lamb without the long cooking time – one rump usually weighs 200-250g and will feed 1-2 people.

Preserved lemons are available from speciality food stores which sell Moroccan and Middle Eastern foods. They are lemons that have been pickled in salt and their own juices. Only the skin is used,
however both the flesh and skin are preserved. To use, rinse under cold water, remove the flesh and discard, then chop or thinly shred the rind and use as directed.

Roast Lamb with Herb & Caper Sauce

You could use a leg of lamb instead of rumps if feeding a crowd – there is enough marinade to marinate a leg and this quantity of sauce is enough for six if served on the side only.

Serves 4

lemon wedges, for garnish (optional)
fresh mint sprigs, for garnish (optional)
2-4 lamb rumps, each weighing about 250g
salt and freshly ground pepper
LEMON & MINT MARINADE
4 garlic cloves, crushed
½ cup roughly chopped fresh mint
2 tsp grated lemon zest
¼ cup lemon juice
½ cup olive oil
HERB & CAPER SAUCE
1 small (about 100g) red onion, chopped
1 cup mint leaves
1 cup fresh coriander leaves
½ cup capers, drained and rinsed
2 tsp finely chopped preserved lemon
¼ cup lemon juice
½ cup olive oil

1              For the marinade, place garlic, mint, lemon zest and juice,
olive oil and salt and pepper to taste in a bowl and whisk to combine. Place lamb rumps in a non-reactive dish, pour over marinade, turn to coat, cover and marinate in the refrigerator overnight, turning
several times.
2              Remove lamb from refrigerator 1 hour before ready to cook. Let stand at room temperature.
3              Preheat oven to 200°C. Drain lamb and discard marinade – if any pieces of garlic or mint are adhering to the lamb brush off – pat lamb dry with paper towels.
4              Heat a heavy-based frying pan over a high heat, add lamb and cook for 4-5 minutes each side to brown.
5              Transfer lamb to a baking dish and roast in oven for 15-20 minutes or until cooked to your desired doneness. Remove from oven, cover with aluminium foil and allow rest for at least 10 minutes before carving.
6              Meanwhile, make the sauce, place onion, mint, coriander,
capers, preserved lemon, lemon juice and olive oil in a food
processor and pulse to roughly chop. Season to taste with salt and pepper.
7              To serve, slice lamb, drizzle with about one-third of the sauce, garnish with lemon wedges and mint sprigs, if desired and serve remaining sauce on the side.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Baked Lamb Chops with Mushrooms & Potatoes

Braised Lamb & Chickpeas with Preserved Lemon

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