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
- 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.
- 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!
- Serve with a lovely leg of roast lamb.