Cig Oen Rhost — Print Recipe — The Culinary Codex

A magnificent roast leg of Welsh lamb studded with garlic and rosemary, cooked to blushing pink perfection and served with mint sauce.

Ingredients

2kg leg of Welsh lamb, bone-in
6 cloves garlic, sliced into slivers
4 sprigs fresh rosemary
2 tbsp olive oil
Salt and black pepper
For mint sauce: large bunch fresh mint, 2 tbsp caster sugar, 4 tbsp white wine vinegar, 2 tbsp boiling water

1 Remove lamb from fridge 1 hour before cooking. Preheat oven to 220C (425F).
2 Make deep incisions all over the lamb with a sharp knife. Push garlic slivers and small rosemary sprigs into each cut.
3 Rub the lamb with olive oil, season generously with salt and pepper. Place in a roasting tin.
4 Roast at 220C for 20 min to brown, then reduce to 180C (350F). Cook for 25 min per 500g for medium (or use a thermometer: 57C for medium-rare).
5 Rest the lamb loosely covered in foil for at least 20 min before carving.
6 For mint sauce: finely chop mint, combine with sugar, pour over boiling water, stir to dissolve, add vinegar. Serve alongside carved lamb.

Did You Know?

Welsh lamb is prized worldwide because the sheep graze on wild herbs, heather, and mountain grasses, which naturally flavour the meat.