Roast Lamb With Mint Aioli

Roast Lamb With Mint Aioli

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Done to perfection, roast lamb and crispy potatoes always make a meal extra special.

  • Recipe serves6-8
  • Preparation time20 minutes
  • Cooking time90 minutes


  • 60 ml olive oil
  • 30 Mint leaves, chopped
  • 15 ml white wine vinegar
  • 800 g baby potatoes
  • Aioli
  • 1 Garlic clove, crushed
  • 2 kg Leg of lamb
  • 1 packet KNORR Beef Stroganoff Dry Cook-in-Sauce
  • 45 ml Flour
  • 1 Egg yolk
  • 1 bunch Fresh rosemary
  • 125 ml olive oil


  • Place the rosemary in a roasting dish.
  • Place the lamb on top.
  • In a jug mix together the oil and contents of the KNORR Fresh Ideas Beef Stroganoff packet.
  • Rub over the meat.
  • Place the potatoes around the lamb.
  • Place in a preheated 200°C oven.
  • After 30 minutes use the juices from the pan to baste the lamb.
  • Roast for a further 40-60 minutes depending on how well done you want the lamb.
  • Place the lamb and potatoes on a warm serving plate and allow to rest before carving.
  • Remove the rosemary sticks from the juices and add flour.
  • Stir continuously over a low heat, adding about 250-350 ml water to make a gravy.
  • Aioli: Place the egg yolk, garlic and vinegar into a small food processor.
  • Blend, then slowly blend in the oil until you have a thick mayonnaise.
  • Stir in the mint leaves.
  • Carve lamb and serve with roast potatoes, gravy and aioli.