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Real Food. Real People.

05/17/2017
Spring may not be in the air just yet, but it isn't far away, and we at Great Harvest in Austin like nothing more than planning what we'll be enjoying when the next season brings its bounties. If you're looking for a springtime family dinner, nothing beats a roast leg of lamb. People often enjoy lamb with mint jelly, but we thought you might like to try a traditional and refreshing British mint sauce to accompany this spring treat.

Mint sauce:

A large bunch of mint
4 tablespoons boiling water
4 tablespoons white wine/malt vinegar
1 tablespoon caster sugar (demerara sugar if you prefer the taste)
A generous pinch of salt

Strip the mint leaves from the stalks, sprinkle them with salt and chop them finely. Put the leaves in a jug, add the sugar and pour over the boiling water. Stir this mix, then leave it to cool. Stir in the vinegar and taste, then add more water or vinegar and adjust the seasoning until you're satisfied with the taste.

Roast leg of lamb (serves 4):

2.5 lb. leg of lamb
6 cloves of garlic
3 - 4 sprigs of fresh thyme
Salt, pepper and olive oil
Mint sauce

Preheat your oven to 450 degrees Fahrenheit. While your oven heats up, trim any excess fat from your cut of lamb, set the fat to one side (don't throw it away!), and rub the lamb with salt, pepper and thyme leaves. Crush the garlic with the flat of a knife, peel off the skins, and rub the lamb with the cloves. Put 2 tablespoons of olive oil into a roasting pan or baking dish along with the fat you set aside earlier and the garlic cloves.

When your oven has reached 450 degrees, put the lamb in. After 25 minutes, take the lamb out, flip it over, and put it back in (leaving the oven door open for as little time as possible). Return the lamb to the oven and cook for a further 20 minutes. Use a meat thermometer to check the temperature and take it out when it just shy of the temperature you are aiming for as it will cook another 10-15 degrees as it rests. Lamb is rare at 130 degrees, medium-rare at 135, and medium at 140.

Let the lamb rest for ten minutes after you pull it out of the oven, then carve and serve alongside some steamed vegetables and your delightful mint sauce.

If you're looking for seasonal sweets and treats, make sure to drop by Great Harvest. We also fresh mill our own whole grain wheat every morning to bake not just the best, but the healthiest bread in Austin. Call (512) 329-9216 or (512) 345-0588 to learn what we have in store today.
Great Harvest Bread of Austin
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