Easter Roast Lamb and Mint Sauce by Dean Edwards

Easter Roast Lamb and Mint Sauce by Dean Edwards

Easter is on it's way and as part of our Make The Most Of Your Kitchen series with Dean Edwards we are brining you this fantastic recipe for roast lamb with home made mint-sauce. Perfect for that Easter Sunday lunch.


Easter Lamb (serves 4)


Leg of lamb approx. 2kg in weight



1 bulb of garlic

Small bunch fresh rosemary

5 anchovy fillets

30ml olive oil


Mint Sauce:

1 small red onion

1 clove garlic minced

Bunch fresh mint chopped

Handful fresh parsley chopped

50ml red wine vinegar

20ml olive oil

1 tsp. sugar

Salt to taste




1: Finely chop all of the marinade ingredients until fine then pop into a bowl, add the olive oil and a pinch of salt, stir well to combine.


2: Using a small sharp knife poke lots of holes into the lamb, rub the marinade into these holes and all over the lamb, place into a baking tray and sitting on top of a trivet of vegetables. season with salt and pepper, then place into a preheated oven set at 230c for 20 minutes then lower the temperature to 180c and roast for a further hour for slightly pink meat, remove from the oven and rest under foil for 20-30 minutes.


3: To make the mint sauce, combine the onion, garlic, herbs, vinegar, oil and sugar in a small bowl, season with salt and leave to stand for at least 30 minutes before serving.