Roasted lamb in mint sauce


 Easter is long passed now, but I am running late on everything these days.

Romanians usually have lamb for Easter…I really don’t know if other Orthodox nations have the same customs when it come to cuisine.

I would be very interesting to find out though…

This recipe is not mine, I am not very keen on cooking lamb to be honest.

Now, with all the spices and the rest of the ingredients the meat will lose that strong smell and taste that lamb meat have.



about 2 pounds lamb

1/2 tbs oregano

3 – 4 tbs mint

1 tbs balsamic vinegar

1 tbs brown sugar

1 tbs sesame oil

5 tbs olive oil

3 garlic cloves chopped

pink salt & pepper




 Mix all the ingredients (except for the meat and the garlic) and make a marinade.

Rub the meat with the marinade, cover with plastic foil and let it rest in the fridge for 6-8 hours.

Place it in a oven safe pan (I used my terracotta pan) and add about 1/2 cup water and the chopped garlic to the bottom of the pan.




Cover the pan with aluminium foil and roasted it at 385F for about 3 hours.

Remove the aluminum foil and put the pan back into the oven for another 30 minutes.




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