Roasted Leg Lamb Mint Jelly

The first Easter I hosted dinner, I was terrified of ruining the centerpiece. My grandmother had insisted on leg of lamb being non-negotiable for tradition, and I had never cooked anything larger than a chicken before. The smell that filled my apartment that afternoon was pure heaven, and when my family took that first bite, I actually saw my grandmother close her eyes and smile. Now it is the one dish that makes me feel like I can actually pull off a proper celebration.

Last spring, I made this for a dinner party with friends who had never tried lamb before. They were hesitant at first, something about the gamey reputation, but I promised them this would change their minds completely. Watching them go back for thirds and actually ask for the recipe card was the best validation I could have asked for. Now they request it every time we plan a fancy dinner together.

Ingredients

• 1 (2–2.5 kg / 4.5–5.5 lb) bone-in leg of lamb: Bone-in adds so much flavor and keeps the meat tender during roasting
• 4 cloves garlic, sliced: Tuck these into little incisions so the garlic infuses the meat from within
• 2 tbsp fresh rosemary, chopped: Fresh herbs make all the difference here, woody and fragrant
• 1 tbsp fresh thyme, chopped: Earthy and mild, pairs beautifully with lamb
• 1 tbsp Dijon mustard: Helps the herb paste cling to the meat and adds a subtle tang
• 2 tsp kosher salt: Essential for seasoning throughout
• 1 tsp black pepper: Freshly ground gives the best aroma
• 3 tbsp olive oil: Creates the paste consistency and helps with browning
• 1 jar (about 250 g / 8 oz) prepared mint jelly: The classic accompaniment that balances the rich meat
• Fresh mint sprigs: For that beautiful finishing touch on the platter

Instructions

Preheat and Prepare:

Heat your oven to 200°C (400°F) and pat the lamb completely dry with paper towels for the best sear.

Create Garlic Pockets:

Use a sharp knife to make small slits all over the leg and tuck garlic slices deep inside each one.

Make the Herb Paste:

Mix rosemary, thyme, mustard, salt, pepper, and olive oil in a small bowl until it forms a spreadable paste.

Rub It In:

Massage the paste all over the lamb, working it into those garlic-filled incisions for maximum flavor penetration.

Sear at High Heat:

Place the lamb on a rack in a roasting pan and roast at 200°C for 20 minutes to get a gorgeous crust started.

Slow Roast:

Reduce the temperature to 170°C (340°F) and continue roasting for about 1 hour 10 minutes until it reaches 60°C (140°F) for medium-rare.

Rest the Meat:

Loosely tent with foil and let it rest for 15–20 minutes so the juices redistribute throughout the meat.

Carve and Serve:

Slice against the grain and serve with plenty of mint jelly on the side.

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There is something deeply satisfying about placing a perfectly roasted leg of lamb on the table and watching everyone lean in. It became my go-to dish for special occasions after that first successful Easter, and now I cannot imagine celebrating without it. The way the aroma fills the entire house is half the magic of the meal itself.

Getting the Right Doneness

I have learned that everyone has their own preference for lamb, from rare to well-done. The thermometer is your best friend here because you cannot always tell by looking at the outside. Medium-rare at 60°C (140°F) gives you that perfect pink center, but if your family prefers it more done, just cook until it reaches 70°C (160°F). The key is knowing your audience and checking early so you do not go past their preference point.

Making It Your Own

Sometimes I swap in fresh oregano or add a bit of lemon zest to the herb paste for a brighter twist. The classic mint jelly is traditional for a reason, but I have also served it with a simple red wine reduction that worked beautifully. Do not be afraid to experiment with the herb blend based on what you have growing or what sounds good to you.

Planning the Perfect Sides

Roasted potatoes are the natural partner here, preferably ones that have been tossed in the lamb drippings for extra flavor. Spring vegetables like asparagus or peas add a fresh element that balances the richness of the meat. A bold red wine such as Bordeaux or Shiraz stands up perfectly to the strong flavors of the lamb and mint combination.

• Prep all your herb paste ingredients before you start so the process flows smoothly
• Use a roasting pan with a rack to let air circulate underneath for even cooking
• Carve against the grain for the most tender slices

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There is nothing quite like the pride of serving a perfectly roasted leg of lamb to people you love. I hope this recipe becomes part of your special occasion traditions too.

Recipe Questions & Answers

→ How long should I roast the leg of lamb?

Start roasting at 200°C (400°F) for 20 minutes, then reduce to 170°C (340°F) and cook for about 1 hour 10 minutes, or until internal temp reaches 60°C (140°F) for medium-rare.

→ How do I prepare the herb crust?

Mix chopped fresh rosemary, thyme, garlic slices, Dijon mustard, kosher salt, black pepper, and olive oil into a paste, then rub all over the lamb, massaging into small incisions.

→ Can I make this dish gluten-free?

Yes, all ingredients used are naturally gluten-free, making this a suitable option for gluten-sensitive diets.

→ What side dishes complement this lamb?

Roasted potatoes, spring vegetables, and a robust red wine like Bordeaux or Shiraz enhance the flavors beautifully.

→ What if I prefer well-done lamb?

Continue roasting until the internal temperature reaches 70°C (160°F) for a well-done finish without dryness.