Roasted Leg Of Lamb Mint (Printable Version)

Tender roasted leg of lamb served with vibrant mint sauce and roasted vegetables for a festive main dish.

# What You Need:

→ Lamb

01 - 1 (4-5 lbs) bone-in leg of lamb, trimmed
02 - 4 garlic cloves, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tbsp olive oil
06 - 1 tbsp coarse sea salt
07 - 1 tsp freshly ground black pepper

→ Mint Sauce

08 - 1 cup fresh mint leaves, finely chopped
09 - 2 tbsp caster sugar
10 - 1/2 cup boiling water
11 - 4 tbsp white wine vinegar
12 - Pinch of salt

→ To Serve

13 - Roasted vegetables (carrots, potatoes, parsnips)

# How-To Steps:

01 - Preheat your oven to 400°F.
02 - Use a sharp knife to make small incisions all over the lamb. Insert a slice of garlic into each incision.
03 - In a small bowl, mix olive oil, rosemary, thyme, salt, and pepper. Rub this mixture thoroughly over the lamb.
04 - Place the lamb on a rack in a roasting pan. Roast for about 1 hour 30 minutes for medium-rare (internal temp 140°F), basting once or twice.
05 - Place the chopped mint and sugar in a heatproof bowl. Pour over the boiling water, stir, and let stand for 5 minutes. Stir in the vinegar and a pinch of salt. Adjust seasoning to taste.
06 - Once the lamb is done, transfer to a carving board. Loosely cover with foil and let rest for 15 minutes before carving.
07 - Serve the lamb sliced, accompanied by the mint sauce and roasted vegetables.

# Helpful Tips:

01 -
  • The combination of garlic and herbs creates an aromatic crust that perfumes your entire kitchen while roasting
  • Mint sauce cuts through the rich lamb perfectly, balancing each bite with bright refreshing flavor
  • Leftovers make incredible sandwiches the next day, if they even last that long
02 -
  • Use a meat thermometer to check doneness rather than relying on time alone, as ovens vary
  • The mint sauce needs time to steep properly so make it while the lamb roasts, not at the last minute
  • Letting the meat rest is non-negotiable, cutting too soon will release all those precious juices onto your cutting board
03 -
  • Take the lamb out of the fridge an hour before cooking to ensure even roasting throughout
  • Add a splash of lemon juice to your mint sauce for extra brightness if the lamb is particularly rich

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