7 Sauces to Elevate Your Lamb Roast

A lamb roast is one of those centrepiece meals that never fails to impress — tender, flavourful, and perfect for sharing. But what truly takes it to the next level? The sauce. Whether you’re cooking a full leg, lamb rack, or slow-roasting shoulder, the right sauce can balance richness, highlight natural flavours, and create contrast on the plate.

Here are seven delicious sauces — from classic to contemporary — to complement your next lamb roast. Most are easy to make with pantry staples or fresh herbs, and all pair beautifully with Matangi’s Premium Chicory-Fed Lamb.

1. Traditional Mint Sauce

You can’t go wrong with the classic. Mint sauce cuts through the richness of lamb with bright, sharp acidity and a touch of sweetness.

Ingredients:

• 1 cup fresh mint leaves, finely chopped

• 2 tbsp white wine vinegar

• 1 tbsp sugar

• Pinch of salt

• Hot water to dilute

Mix sugar, salt, and vinegar, then stir in chopped mint and a dash of hot water. Let sit for 10–15 minutes before serving.

Best with: Lamb leg or lamb chops

Tip: Use malt vinegar for a more traditional flavour, or apple cider vinegar for a lighter twist.

2. Rosemary & Garlic Pan Jus

This rustic sauce uses the lamb’s natural pan juices to build flavour.

Ingredients:

• Lamb pan drippings

• 1–2 cloves garlic, finely chopped

• 1 tsp finely chopped rosemary

• ½ cup stock or red wine

• 1 tsp cornflour mixed with 1 tbsp water (optional)

Place the roasting dish over low heat, stir in garlic and rosemary, then deglaze with wine or stock. Simmer and reduce. Add cornflour slurry for thickness if desired.

Best with: Matangi’s Premium Lamb Rack or boneless lamb roast

3. Salsa Verde

Herby, zesty, and fresh — salsa verde offers brightness that cuts through fatty roasts and brings vibrancy to your plate.

Ingredients:

• 1 cup mixed fresh herbs (parsley, mint, basil)

• 1 tbsp capers

• 1 garlic clove

• Zest and juice of 1 lemon

• ½ cup olive oil

• Salt and pepper to taste

Pulse everything in a blender or finely chop and mix by hand.

Best with: Lamb shoulder roast or grilled lamb steaks

4. Creamy Horseradish Sauce

Lamb loves a little heat — and this creamy sauce delivers just enough kick to balance without overpowering.

Ingredients:

• 2 tbsp horseradish cream

• ¼ cup sour cream or Greek yoghurt

• 1 tsp lemon juice

• Salt and pepper to taste

Mix and chill before serving.

Best with: Sliced roast leg or cold leftover lamb
Tip: Great for sandwiches the next day

5. Moroccan-Inspired Harissa Yoghurt

Harissa brings warm spice and gentle heat. Swirled into yoghurt, it becomes a creamy, tangy, slightly smoky dip or drizzle.

Ingredients:

• ½ cup Greek yoghurt

• 1–2 tsp harissa paste

• Lemon juice

• Olive oil (optional)

Stir until combined. Add more harissa if you prefer it hot.

Best with: Lamb koftas or grilled lamb kebabs
Pairs well with: Matangi’s Premium Lamb Mince for spiced meatballs or kofta-style mince dishes

6. Red Wine & Balsamic Reduction

This glossy, elegant sauce feels fancy but is surprisingly simple to make — perfect for dinner parties.

Ingredients:

• 1 cup red wine

• 2 tbsp balsamic vinegar

• 1 tsp brown sugar

• 1 tsp butter

• Salt to taste

Simmer wine, balsamic, and sugar until reduced by half. Finish with a knob of butter for sheen and richness.

Best with: Lamb rump or backstrap
Why it works: Echoes the depth of flavour in Matangi’s rich, Omega-3 enhanced lamb

7. Chimichurri

Originally an Argentinian steak sauce, chimichurri also shines with lamb — especially grilled or barbecued cuts.

Ingredients:

• ½ cup fresh parsley

• 2 tbsp fresh oregano

• 2 garlic cloves

• ½ tsp red pepper flakes

• ¼ cup red wine vinegar

• ½ cup olive oil

• Salt and pepper

Finely chop or blitz all ingredients together. Let it sit for at least 30 mins to develop flavour.

Best with: BBQ lamb, chops, or skewers
Great for summer: Spoon over grilled lamb ribs

Final Thoughts

Lamb is naturally flavourful — but pairing it with the right sauce can elevate your roast from simple to show-stopping. Whether you lean traditional with mint or bold with chimichurri, these sauces offer balance, contrast, and brightness to every bite.

At Matangi, our Lamb is finished on chicory for at least 35 days — resulting in tender meat with naturally elevated Omega-3 levels and a clean, pasture-fed flavour. Every lamb is thoughtfully bred, 100% grass-fed, GMO-free, and raised with care at our Hastings Butchery.

Perfectly suited for any of these sauces — and any occasion.