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I am lucky to live in New Zealand where our lamb is the finest in the world and is relatively affordable. Firstly choose a roasting tray that will be appropriate for the size of lamb you are about to cook.
This is exactly the traditional mint sauce recipe that I grew up with (just minus the sugar). My mother would get fresh mint from the garden, add sugar to draw out the oils from the mint leaves, then add the vinegar.
Whenever I have the oven on to cook a roast dinner, I always utilise the empty space and cook extra dishes. Enter your email address to subscribe to this blog and receive notifications of new posts by email.
I have to say, I make mint sauce the way my Mum has always made it: literally just vinegar and mint. By lowcarbnoms Leave a Comment This is a brilliant dish that we found here at Linda’s Low Carb Recipes.

CommentsThere are currently no comments on this post, be the first by filling out the form below. When prices drop further, I buy leg roasts and freeze them for the winter. This recipe can easily be adapted to butterflied lamb, lamb steaks or lamb chops.
When you decide to give up carbs, sugar and wheat, Ditch The Carbs shows you just how easy and nutritious it is. It’s very easy to make, and has a lovely flavour that gets better and better the further through the dish you get. And while you have the oven on, there are recipes below to make a few baked items for the weeks ahead. It strikes the perfect balance between heat and creaminess and really has to be tried to get how good it is. People forget that many of our old favourite family meals can still be made, we just have to change the side dishes that accompany it. Low carb cooking really is simple whole food, cooked simply and enjoyed together as a family.

I grow these fresh herbs in my garden, but they can be grown on your windowsill if you don’t have a veggie patch. I realise it may be a step too far just to have the vinegar taste with no sweetness, personally I prefer it without sweetener.
We would eat this every night if we weren’t so worried that doing so might make us sick of it!
I don’t do any pre cooking or cooking at high temperatures then lower it, I want my roast lamb to be an easy mid week dinner. I’m too busy baking other items to mess about with temperatures or basting (spooning oil over the lamb).

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