Spring Lamb With Minted Gravy

Recipe by imatrad
READY IN: 50hrs
SERVES: 12-14


  • 8
    lbs california spring lamb
  • Marinade
  • 34
  • 12
    garlic cloves, minced (I mince it in the mini food chopper)
  • 1
    tablespoon oregano
  • 3 -4
    lemons, juice of
  • salt and pepper
  • Minted Gravy
  • For one quart sauce use
  • 3
    tablespoons good quality beef base (or concentrate)
  • 3 12
    cups hot water
  • 12
  • 14
    cup butter
  • 12
    cup mint jelly


  • Starting 2-3 days BEFORE cooking, purchase spring lamb.
  • At Easter time, it's a good idea to order it from a butcher in advance.
  • Have the butcher take the bone out AND remove the gland, but tell him NOT to tie it.
  • Ask for the string so you can tie it at home after marinating.
  • At home, rub the lamb well, inside and out with the combined marinating ingredients.
  • Roll up lengthwise and use the butcher's string to tie it up by tying lengths of string every 2-3 inches.
  • Marinate the lamb for two days before cooking.
  • On the day of cooking, plan on 2 hours of roasting time.
  • Preheat oven to 400°F.
  • Place lamb in roasting pan and roast (uncovered) for 20 minutes and then reduce heat to 250°F and continue baking for about 1 1/2 hours.
  • Meat thermometer should reach 140°F.
  • Remove lamb from oven and let rest, covered in foil, while making gravy.
  • Make one quart of brown gravy using a good quality beef base and diluting it with 3 1/2 cups hot water.
  • Bring to a boil, reduce to simmer and thicken with roux.
  • Add the sherry and butter, whisking to blend well.
  • Season with salt and pepper and stir in the mint jelly, stirring until melted.
  • Serve with lamb.
  • For roux: Melt 4 tbsp butter in saucepan over medium heat, and add 4 tbsp flour.
  • Stir constantly with wooden spoon about 1 minute.
  • Remove from heat.
  • (See "roux" search if you need further details).