Game of Thrones; Leg of Lamb with Mint, Honey and Clove Sauce

By the time the telling was done, it was dark outside and Sam was licking his fingers. “That was good, but now I’d like a leg of lamb. A whole leg, just for me, sauced with mint and honey and cloves. Did you see any lambs?”

-A Clash of Kings | Game of Thrones, George R. R. Martin

I never grew up in a Sunday roast family. It’s very common here in Perth, probably because a lot of Perth has English background and tradition just seeps down. Beef. Chicken. Pork. Lamb. And while I’ve cooked lamb steaks and chops before, I’ve never ever roasted a leg of lamb.

Until now. And it was marvellous.

And all I can say is… getting a meat thermometer is the best kitchen gadget I’ve gotten recently. Without it, relying on your clock and meat instinct (which is nil), your meat is in fate’s hands. With a meat thermometer, your meat will be just as you want it to be.

Game of Thrones; Leg of Lamb with Mint, Honey and Clove Sauce

 

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

Author: Bryton Taylor

Ingredients

For the Lamb

• 1 lamb leg (ours was 1.2 kg)
• olive oil
• salt
• pepper
• 1-2 tbsp crushed dried rosemary
• 1 cup water
• honey
• potatoes and vegetables (e.g. baby carrots, green beans)

For the sauce

• 2 ounces white wine vinegar
• 4 tbsp honey
• ¼ cup water
• 10 fresh mint leaves, finely chopped
• 2 whole cloves

Instructions

1. Preheat oven to 180C
2. Wash the lamb, pat dry and place in a roasting pan.
3. Rub all over with olive oil and sprinkle salt, pepper and the crushed dried rosemary all over.
4. Place washed and sliced baby carrots (or your choice of vegetable) and sliced and quartered potatoes around the lamb.
5. Sprinkle the vegetables with salt and pepper and drizzle honey all over the lamb and vegetables.
6. I highly recommend you use a meat thermometer, as you’ll cook until it reaches medium. Any longer and the lamb will get too tough. For our lamb, that took approximately 50-60 minutes.
7. While the lamb is roasting, in a saucepan, place all the ingredients and heat until the honey dissolves.
8. Let it sit all together to infuse, for the time the lamb roasts.
9. Before serving, strain, then pour the sauce over the lamb.

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