Marinated Fresh Irish Lamb With Mint Sauce Recipe

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Marinated Fresh Irish Lamb with Mint Sauce

Beth Goike


My friends and family have tried this recipe and love it!

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1 leg lamb
1 handful coriander seeds
1 large bunch mint, roughly chopped
1 large bunch fresh coriander, roughly chopped
2 cloves garlic, peeled
1lb - 2oz natural yogurt
14oz can chick peas, drained & mashed
sea salt & freshly ground black pepper
juice of 1 lemon
serve with a selection of vegetables roasted at the same time.


put two teaspoons of sugar and one heaping tablespoon of finely chopped fresh mint into a sauce boat and add 2-1/2 fluid ounces of boiling water and one tablespoon white wine vinegar or lemon juice. allow to infuse for 5 to 10 minutes before serving.

Directions Step-By-Step


1. Choose a nice leg of spring lamb with a thin layer of fat.
2. Take the bone out of the leg of lamb and open out until it is even thickness, or if you prefer, just ask your butcher to butterfly the joint for you. Score the lamb, season with the salt and pepper.
3. Bash up the coriander seeds with the coriander leaves and mint, add the garlic and the chick peas and mash together. Then mix in the yogurt and seasoning.
4. Massage half of the marinade into the lamb. Reserve half the marinade to use as a sauce once the lamb is cooked. Put the lamb into a plastic bag and seal. Place in the fridge until ready to cook.
5. Remove lamb from the bag and place the meat directly on the oven shelf .
6. Place a tray of cut-up vegetables under the lamb so that the juices drip over them giving a lovely flavour.
7. Roast the lamb and vegetables at 425F for 45 minutes.

About this Recipe

Course/Dish: Other Main Dishes