Roasted Leg Lamb Mint (Printable Version)
Tender leg of lamb roasted with herbs, paired with a fresh and tangy mint sauce.
# Ingredient List:
→ For the Lamb
01 - 1 (4–5 lb) bone-in leg of lamb, trimmed
02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tsp kosher salt
06 - 1 tsp freshly ground black pepper
07 - 3 tbsp olive oil
→ For the Mint Sauce
08 - 1 cup fresh mint leaves, finely chopped
09 - 2 tbsp granulated sugar
10 - 1/2 cup boiling water
11 - 1/4 cup white wine vinegar
12 - Pinch of salt
# How to Make:
01 - Preheat the oven to 425°F.
02 - Pat the lamb dry. Use a small sharp knife to make small incisions all over the lamb and insert garlic slices into each.
03 - In a small bowl, mix rosemary, thyme, salt, pepper, and olive oil to form a paste. Rub this mixture all over the lamb.
04 - Place the lamb on a rack in a roasting pan. Roast for 20 minutes to brown, then reduce oven temperature to 350°F.
05 - Continue roasting for 1 hour 10 minutes for medium-rare, or until a thermometer inserted into the thickest part reads 135°F. Adjust time for desired doneness.
06 - Remove lamb from oven, tent loosely with foil, and let rest for 15–20 minutes before carving.
07 - While the lamb roasts, make the mint sauce: In a bowl, combine mint and sugar. Pour in boiling water, stir to dissolve sugar, then add vinegar and a pinch of salt. Let stand for at least 15 minutes.
08 - Carve the lamb and serve with the mint sauce on the side.
# Expert Tips:
01 -
- The herb crust creates an incredible aromatic crust that makes the whole house smell inviting
- Mint sauce cuts through the richness perfectly, balancing each bite
02 -
- Letting the meat rest is absolutely crucial or all those delicious juices will end up on your cutting board instead of in the meat
- The temperature will rise about 5 to 10 degrees while resting, so remove at 135°F for perfect medium-rare
03 -
- Bring the lamb to room temperature for about 30 minutes before roasting for more even cooking
- Saving the pan drippings to make a simple gravy adds another layer of flavor