An Incredible Sauce to Accompany Roast Lamb

Today, we went to see my Dad and decided to cook him a roast dinner, picking up the ingredients on the way round. My Dad is a wonderful cook, but he doesn’t really bother these days. Noone makes a better gravy than my Dad. I cooked up roast lamb, studded with garlic and rosemary, crispy roast potatoes, roast carrots, stir-fried garlic spring greens and crunchy asparagus. I was naughty and used Waitrose own gravy from a pot – it wasn’t nice. It never is from anywhere – it’s really something you should make yourself!

I didn’t do a sauce with the lamb, in the sheer interest of speed and minimal washing up, but my Mum always does a mint and caper sauce with her slow roast lamb (a Lorraine Pascale recipe). The sauce really is delicious. It has a wonderful garlicy, salty flavour, with zesty lemon and deep mustard undertones, and of course a great big mint kick.


  • 25g mint, leaves only
  • 1 clove of garlic, peeled
  • 1 tbsp capers
  • 1 tbsp Dijon mustard
  • 4 tbsps extra virgin olive oil
  • pinch of granulated or caster sugar, plus a little to taste
  • 1 tbsp lemon juice


  1. Super easy! Whizz all the ingredients, except the lemon juice, together in a food processor. If you don’t have a food processor, coarsely chop the mint and capers, then mix in a bowl with the other ingredients. With either method, you must then season with salt, pepper and sugar to taste.
  2. Just before you are ready to serve, add the lemon juice to the sauce. Adding the lemon juice too early will make the sauce go brown!
  3. Serve with a lovely leg of roast lamb.

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