Roasted Leg Lamb Mint Jelly (Printable Version)
Herb-crusted leg of lamb roasted to juicy tenderness, served with bright mint jelly and fresh mint garnish.
# Ingredient List:
→ Lamb
01 - 1 bone-in leg of lamb (4.5–5.5 lb), trimmed
→ Marinade & Seasoning
02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 1 tbsp fresh thyme, chopped
05 - 1 tbsp Dijon mustard
06 - 2 tsp kosher salt
07 - 1 tsp black pepper
08 - 3 tbsp olive oil
→ Mint Jelly
09 - 1 jar prepared mint jelly (8 oz), for serving
→ Optional Garnish
10 - Fresh mint sprigs
# How to Make:
01 - Preheat the oven to 400°F.
02 - Pat the lamb dry. Using a sharp knife, make small incisions all over the leg and insert garlic slices into each cut.
03 - In a small bowl, combine rosemary, thyme, mustard, salt, pepper, and olive oil, mixing thoroughly to form a consistent paste.
04 - Rub the herb paste generously over the entire surface of the lamb, working the mixture into the incisions for maximum flavor penetration.
05 - Position the lamb on a rack in a roasting pan. Roast at 400°F for 20 minutes to develop a caramelized crust.
06 - Reduce oven temperature to 340°F and continue roasting for approximately 1 hour 10 minutes, until a meat thermometer inserted into the thickest portion reaches 140°F for medium-rare doneness.
07 - Remove lamb from the oven, tent loosely with aluminum foil, and allow to rest for 15–20 minutes. This redistributes juices for optimal tenderness.
08 - Carve the lamb into slices and arrange on a serving platter. Accompany with mint jelly and garnish with fresh mint sprigs if desired.
# Expert Tips:
01 -
- The herb crust creates an incredible crust that keeps the meat impossibly juicy inside
- Mint jelly cuts through the richness in the most perfect way, making every bite balanced and bright
02 -
- Letting the meat rest is absolutely non-negotiable or all those delicious juices will end up on your cutting board instead of in the meat
- A meat thermometer takes all the guesswork out and ensures you never overcook such an expensive cut
03 -
- Take the lamb out of the fridge about 30 minutes before roasting so it cooks more evenly
- Save those pan drippings to make an incredible gravy if you want to go all out