Roast Lamb with Mint Jelly and Potatoes

Roast Lamb with Mint Jelly and Potatoes


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Roast Lamb with Mint Jelly and Potatoes will be a yummy delight for all meat lovers. Dipping the sliced lamb into the jelly is a delicious experience! The potatoes complete the meal, just serve a light salad alongside.

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Time needed

30 min preparation + 2 hour cooking

Serving Size / Yield

6-8 servings


  • Medium potatoes, 8, halved and peeled
  • Rosemary stalk, 1
  • Olive oil, 2tbsp
  • Sugar, 3 cups
  • 4 lbs lamb (your favorite
  • Mint leaves, 1 1/2 cups
  • Gelatine, 2 tbsp
  • White vinegar, 1 cup
  • Chopped mint leaves, 1/2 cup

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Preheat oven to 350 degrees. Place lamb legs in a baking tray. Bake in batches (each batch for 15-20 minutes). Make sure that you sprinkle rosemary and oil during baking for seasoning. Add more oil and add the potatoes and cook the potatoes for the last 45 minutes of baking. Once the lamb is removed from the oven, pack it in foil, and set aside for 30 minutes before carving.

To prepare the mint jelly, combine vinegar, water, mint leaves, and sugar in a medium saucepan. Cook for 10 minutes in high heat and then gradually lower the heat and let the mixture simmer. Stir the gelatine through and remove the mint leaves. Store the mixture in a sterilised jar and let it cool.

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