Roasted meat was a staple food of the English people, predominantly during the 17-18th century because it was convenient to roast and at that time. Meats like lamb or mutton were the main staple in their diet.
Since then this dish has evolved. Today the Roasted Leg of Lamb is comparatively simple to make and the sauce is what compliments this dish and adds an additional dimension of flavour. Roast leg of lamb is best served with roasted or baked potatoes and steamed vegetables.
Mint sauce is a traditional accompaniment to lamb and the flavours complement each other. The sauce is made from finely chopped spearmint leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is also added to give a distinct tang.
The sharp Dijon mustard along with the pungent garlic and aromatic rosemary, roasted together with the leg of lamb makes this dish exceptionally flavorful. The freshness of the mint sauce balances the flavour of the meat and is best served with roasted or baked potatoes and steamed vegetables.