Save to Pinterest This dish features a bone-in leg of lamb rubbed with garlic, rosemary, thyme, salt, and pepper, then roasted to juicy perfection. The accompanying mint sauce combines fresh mint, sugar, vinegar, and boiling water to add a crisp, refreshing contrast. The lamb rests before carving to keep its juices intact, making each bite succulent and flavorful. Ideal for special dinners, it pairs well with roasted vegetables and a glass of red wine.
The first time I attempted roasted leg of lamb, I was hosting Easter dinner for my in-laws. My hands trembled slightly as I pressed those garlic slices into the meat, hoping the thermometer would read correctly when the moment of truth arrived. Now its become the dish I request when someone else offers to cook Sunday dinner.
Last spring, my sister called me mid-roast in a panic about her first lamb. We spent twenty minutes on the phone while I talked her through the resting period, which she had impatiently tried to skip. That dinner turned out beautifully, and now she makes this recipe more often than I do.
Ingredients
- Leg of lamb: Bone-in provides better flavor and moisture during roasting, plus it makes for a more impressive presentation
- Garlic slices: Inserting these into small incisions infuses the meat from within as it cooks
- Fresh rosemary and thyme: These woody herbs stand up beautifully to high heat and lamb naturally
- Olive oil: Helps the herb paste adhere and promotes even browning
- Fresh mint: Use real mint leaves, not dried, for the classic bright sauce
Instructions
- Prepare the oven and lamb:
- Preheat your oven to 425°F and pat the leg of lamb completely dry with paper towels for better browning
- Make the garlic incisions:
- Use a small sharp knife to cut tiny slits all over the lamb and tuck a garlic slice into each one
- Prepare the herb paste:
- Mix rosemary, thyme, salt, pepper, and olive oil in a small bowl until it forms a thick paste
- Rub and roast:
- Coat the lamb thoroughly with the herb paste, then place it on a rack in a roasting pan and roast at 425°F for 20 minutes
- Finish roasting:
- Reduce the oven temperature to 350°F and continue roasting for about 1 hour 10 minutes until the thermometer reaches 135°F
- Rest the meat:
- Tent the lamb loosely with foil and let it rest for 15 to 20 minutes so the juices redistribute
- Make the mint sauce:
- Combine chopped mint and sugar, pour in boiling water to dissolve, then add vinegar and salt and let stand 15 minutes
- Carve and serve:
- Slice the lamb against the grain and serve with the bright mint sauce alongside
Save to Pinterest My father-in-law, a tough food critic, actually went back for thirds at that first Easter dinner. Watching him carefully spoon extra mint sauce onto his plate made all the pre-dinner anxiety completely worth it.
Getting The Right Doneness
Ive learned that different ovens run differently, so trust your thermometer more than the clock. Medium-rare gives you the most tender and juicy result, but cook to 145°F if your family prefers medium. Overcooking lamb beyond medium will make it tough and less enjoyable.
Make Ahead Options
The herb rub can be applied the night before and kept refrigerated, which intensifies the flavor penetration. You can also make the mint sauce up to two days ahead and store it in the refrigerator.
Serving Suggestions
Roasted leg of lamb deserves to be the star of a proper Sunday spread. I love serving it with crispy roast potatoes and buttered spring vegetables like asparagus or peas.
- Roasted potatoes tossed with duck fat elevate the whole meal
- A simple green salad with vinaigrette balances the richness
- Leftover lamb makes incredible sandwiches the next day
Save to Pinterest Theres something deeply satisfying about carving a beautifully roasted leg of lamb at the table while everyone watches. Its the kind of meal that turns ordinary Sundays into cherished memories.
Recipe Questions & Answers
- → How do I ensure the lamb stays tender?
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Using a garlic and herb rub and letting the lamb rest after roasting helps retain moisture and tenderness.
- → What is the best internal temperature for medium-rare lamb?
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A thermometer reading around 135°F (57°C) ensures a juicy medium-rare finish.
- → Can I prepare the herb rub in advance?
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Yes, marinating the lamb overnight with the herb paste enhances the flavor depth.
- → How long should the mint sauce stand before serving?
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Let the mint sauce rest for at least 15 minutes to allow flavors to meld.
- → What side dishes complement this main?
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Roasted potatoes and spring vegetables balance the rich lamb and fresh mint sauce beautifully.
