Michaels Reisetagebuch: Meine fünf Jahre in England - Roast Lamb and Mint Sauce (Rezept)

Roast Lamb
Preparation Time: 5 minutes / Cooking Times:
25 minutes per 1lb (450g) plus 25 minutes for medium lamb
30 minutes per 1lb (450g) plus 30 minutes for well-done lamb

Select leg, shoulder, loin, best end of neck or stuffed boned breast

Accompany with:
Gravy (recipe below)
Mint Sauce (recipe below)
Roast Potatoes
Vegetables

1. Tie a joint into a neat shape if necessary and stand in a roasting tin.
2. Calculate cooking time.
3. Cook at 350ºF (180ºC) Gas Mark 4 for calculated cooking time.
4. Remove joint from oven and stand it on a board to carve.
5. Remove string.
6. Carve and serve with accompaniments.

Gravy
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves 4-6

Fat and sediment from lamb roasting tin
1 tablespoon (15ml) cornflour
½ pint (300ml) stock or vegetable water

1. Pour off all but 1 tablespoonful of fat from the lamb roasting tin.
2. Add cornflour and mix with fat and sediment.
3. Stand tin over a low heat, gradually blending in stock or veg water.
4. Cook and stir until gravy comes to the boil and thickens
5. Lower the heat and simmer for 3 minutes.
6. Pour into a gravy boat or heat resistant pouring jug.

Mint Sauce
Preparation Time: 10 minutes
Serves 4-6

4 tablespoons (60ml) fresh mint (finely chopped)
3 tablespoons (45ml) boiling water
1 tablespoon (15ml) caster sugar
¼ teaspoon (1.25ml) salt
3 tablespoons (45ml) vinegar

1. Stir mint into boiling water, adding sugar and salt.
2. Set aside until cold
3. Add vinegar and mix well.