Roast lamb with thai-style mint sauce

Roast lamb with thai-style mint sauce

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  • 0:30 Prep
  • 2:00 Cook
  • 6 Servings
  • Advanced

Here’s a perfect example of what Australians do best, matching sensational local lamb with asian flavours.

Featured in
Dinner party recipes, Beef, lamb & veal recipes


  • 2 tablespoons fish sauce
  • 1/4 cup (60ml) sweet chilli sauce
  • 1/4 cup chopped mint
  • 100ml sunflower oil
  • 2.5kg leg lamb
  • 1.5kg floury potatoes, peeled, cut into 3cm pieces

Asian-style mint sauce

  • 2 tablespoons grated palm sugar or brown sugar
  • 2 tablespoons peanut oil
  • 1/4 cup (60ml) rice vinegar
  • 1 lime, zested, juiced
  • 1 tablespoon fish sauce
  • 2 long red chillies, seeds removed, cut into thin strips
  • 2 spring onions, sliced on an angle
  • 2 cups mint leaves, torn


  • Step 1
    Preheat oven to 180°C. Combine fish sauce, sweet chilli, mint and 1 tablespoon oil in a bowl. Place lamb on a rack in a roasting pan and brush with marinade. Fill pan with 2cm hot water, then loosely cover lamb with foil. Roast for 1 hour, then remove foil and roast for a further 45 minutes for pink or until cooked to your liking. Rest, loosely covered with foil, for 15 minutes.
  • Step 2
    Meanwhile, place potatoes in a pan of cold salted water, then bring to the boil. Reduce heat to medium-high and simmer for 2 minutes. Drain well, then return to pan and shake to fluff up the edges. Transfer to a baking dish and toss with remaining oil. Season. Once lamb has been cooking for 1 hour, place potatoes in oven with lamb and roast for 45 minutes. While lamb is resting, increase oven to 220°C and roast for 15 minutes until crisp and golden.
  • Step 3
    For the sauce, combine all ingredients in a bowl, stirring to dissolve the sugar.
  • Step 4
    Carve the lamb and serve with roast potatoes and the mint sauce.

  • Low carb


  • 3702 kj


  • 45g

    Fat Total

  • 12g

    Saturated Fat

  • 75g


  • 1324.54mg


  • 14g

    Carbs (sugar)

  • 42g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication:



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