Roasted Lamb Leg with Mint Sauce

Ingredients

• 2 EL oil
• 1 EL mustard (medium sharp)
• Salt
• Pepper
• 1 lamb leg (2 kg)
• 2 Garlic cloves
• 2 sprigs Rosemary
• 6 stems mint
• 100 ml white wine vinegar
• 2 EL sugar

Instructions

1. 1.

   Preheat the oven to 200 °C (convection). Mix the oil with the mustard. Rub 1–2 EL of the oil‑mustard mixture all over the lamb leg, season with salt and pepper. Place the lamb leg in a roasting pan and roast on the second rack from below for 1 hour. Meanwhile, peel the garlic cloves and cut into sticks. Wash the rosemary, shake dry and cut the sprigs into pieces. Reduce oven temperature to 160 °C (convection). Rub the remaining oil‑mustard mix over the lamb leg and press some garlic sticks into the meat. Distribute the rosemary on top of the leg. Roast for another hour.

2. 2.

   For the mint sauce, rinse the mint, shake dry and set aside two sprigs for garnish. Chop the remaining leaves and steep them in 100 ml boiling water. Let the mint infuse for 2–3 minutes, then stir in the white wine vinegar and sugar, seasoning with salt to taste if desired. Serve the lamb leg with the mint sauce. Optionally serve green beans and potatoes, e.g., oven‑roasted potatoes, on the side.