Slow-Roasted Lamb with Mint Jus Recipe – Australian Special
Slow-Roasted Lamb with Mint Jus is an elegant, melt-in-the-mouth roast that showcases the best of slow-roasted lamb and fresh herb flavours. The slow-roasted technique yields tender lamb infused with garlic and rosemary, while the bright mint jus cuts through the richness for a perfectly balanced festive roast. Ideal for special dinners, this slow-roasted lamb recipe brings impressive restaurant-style results with simple, comforting ingredients.
- Prep Time15 min
- Cook Time4 hr 5 min
- Total Time4 hr 20 min
For the Lamb:
- 1.2–1.5 kg lamb shoulder or leg
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 6–8 garlic cloves, crushed
- 1 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- 1 cup beef or vegetable stock
For the Mint Jus:
- 1 cup fresh mint leaves, chopped
- 1 tbsp butter
- 1 tbsp flour
- 1 cup lamb drippings or stock
- 1 tbsp vinegar or lemon juice
- 1 tsp sugar
- Salt to taste
Slow-Roasted Lamb with Mint Jus Instructions:
Preheat oven to 150°C (300°F).
Pat lamb dry and season with salt, pepper, rosemary, thyme, and garlic.
Heat olive oil in a pan and sear lamb until browned on all sides.
Transfer lamb to a baking dish and pour stock around (not on) the meat.
Cover tightly with foil and slow-roast for 3–4 hours until fork-tender.
Once cooked, remove lamb and rest for 10 minutes before carving.
To make the jus, melt butter in a pan and whisk in flour to form a roux.
Add lamb drippings or stock and whisk until smooth.
Stir in chopped mint, vinegar/lemon juice, sugar, and salt.
Simmer for 3–4 minutes until slightly thickened.
Drizzle mint jus over carved lamb before serving.
Recipe Notes :
Use a lamb shoulder for the most tender, juicy results—it becomes fall-apart soft during slow roasting.
Sear the lamb well on all sides before roasting to develop a deep, caramelized crust.
Roast at a low oven temperature (around 150°C / 300°F) and cover to keep the meat moist.
Resting time: let the lamb rest 10–15 minutes after roasting to lock in juices before carving.
When making the mint jus, whisk in stock and reduce gently; add sugar or lemon to balance acidity.
For easy carving, slice against the grain and serve with extra jus on the side.
