Roast Leg of Lamb with Mint and Caper Sauce

By Iain Shillito


105 minutes (including resting)

Serves 4-6



1.5kg leg of lamb (at room temperature)
3 tbsp olive oil
6 cloves garlic, 2 finely chopped, 4 whole
1 onion, roughly chopped
2 sticks of celery, roughly chopped
2 carrots, roughly chopped
2 sprigs rosemary
2 sprigs thyme
1 lemon, zest grated
Cracked black pepper
Sea Salt Flakes

For the Mint and Caper Sauce:
1 large sprig of mint, leaves only, finely chopped
1 tbsp capers, finely chopped
1 tsp dark brown sugar
3 tbsp white wine vinegar
1 tbsp water


Roast Leg of Lamb with Mint and Caper Sauce


  • Pre-heat the oven to 180c. Place the chopped vegetables, the whole garlic cloves, and 1 sprig each of rosemary and thyme in a suitably sized roasting pan.
  • Drizzle well with 2 tablespoons of olive oil, then toss to coat.
  • Place the lamb on top of the vegetables and rub with 1 tablespoon of olive oil.
  • Remove the leaves from the remaining sprigs of rosemary and thyme and scatter over the lamb.
  • Sprinkle the garlic and lemon zest over the lamb and season well with freshly ground black pepper and good pinch of Sea Salt Flakes.
  • Place the lamb in the oven and roast for 1 hour and 15 minutes for pink meat or 1 hour and a half if you prefer it well done. Baste the meat with the pan juices every half hour.
  • While the lamb is cooking, make the mint and caper sauce by combining all the ingredients and mixing well. Leave to stand while the lamb finishes cooking and the flavours will mingle beautifully.
  • Once the lamb is cooked, remove the dish from the oven and cover with tin foil. Allow the lamb to rest for 15 minutes before carving. Serve with the mint and caper sauce. Delicious with new potatoes and steamed broccoli.

Recipe by Iain Shillito

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