Slow Roast Lamb with Mint & Wild Garlic Sauce

Cooking time
Serves4 people
Gluten-free diets
Slow Roast Lamb with Mint & Wild Garlic Sauce

This Easter let your oven do the work and slow roast organic lamb till it's juicy and tender, while you make an easy seasonal twist on mint sauce that mixes in fragrant wild garlic to make a sweet, sharp and fresh sauce that'll impress your guests.

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  • 1.2kg lamb shoulder joint
  • A handful of mint
  • A handful of wild garlic
  • 2 shallots
  • 2 tbsp red wine vinegar
  • 1 tbsp sugar

Prep: 15 mins | Cook: 4 hrs

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1. Heat your oven to 180°C/Fan 160°C/Gas 4. Unwrap the lamb and pat it dry with kitchen paper. Pop your lamb into a snug roasting tin and set it to one side for about 30 mins-1 hr to come to room temperature.
2. When you're ready to cook the lamb, rub it all over with a little olive oil and a good pinch of salt and pepper. Cover the roasting tin with a loose layer of foil, scrunching the foil to the edges of the tin to seal it (or pop on a lid, if your roasting tin has one). Slide the tin into the oven and roast for 3½ hrs.
3. To make the mint and wild garlic sauce, pick the mint leaves off their sprigs and finely chop them. Finely chop the wild garlic and slide both into a bowl. Peel and finely chop the shallots. Add the shallots to the bowl, along with 2 tbsp red wine vinegar and 1 tbsp sugar.
4. Season with a good pinch of salt and pepper. Pour in 1 tbsp olive oil and 1 tbsp cold water. Stir well into a sauce, adding a further 1-2 tbsp water if you prefer a looser sauce. Set aside.
5. Take the roasting tin with the lamb out of the oven and remove the foil from the tin. Turn the oven up to 240°C/Fan 220°C/Gas 9. Return the lamb to the oven for 25 mins to brown it. Once the lamb is golden brown and a little crispy at the edges, remove it from the oven. Pop the lamb onto a warm serving platter and allow to rest for 30 mins.
6. Serve the roast lamb with the mint and wild garlic sauce on the side.
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Absolutely delicious - we used this recipe from part of our Easter box and was just amazingly flavoursome. We will definitely be eating again.... we had the leftovers in a pitta for lunch the next day and was equally delicious.