Roasted Leg Lamb with Mint

The first time I ever attempted a leg of lamb, my kitchen filled with this incredible aroma that had neighbors actually knocking on my door to ask what I was making. I felt like I'd unlocked some secret chef skill, even though I was just following my grandmother's scribbled recipe card. Now it's become my go-to whenever I want to make something that feels impressive but is actually surprisingly straightforward.

Last Easter, I made this for a group of friends who had never tried lamb before. Watching their eyes light up at that first bite—how the herbs and tender meat just melted together—reminded me why I love cooking for people. The conversation around the table kept circling back to the food, which is always the best compliment.

Ingredients

• Leg of lamb bone-in: The bone adds incredible depth of flavor and helps keep the meat juicy as it roasts
• Garlic cloves: Tucking these into little slits all over the meat infuses every bite with subtle warmth
• Fresh rosemary: Woodsy and aromatic, this is the classic pairing that makes lamb taste like lamb
• Fresh thyme: Adds a subtle earthy brightness that balances the rosemary
• Kosher salt: Essential for seasoning all the way through—don't be shy with it
• Freshly ground black pepper: Freshly cracked gives you those little bursts of spiciness
• Olive oil: Helps the herbs cling to the meat and promotes beautiful browning
• Fresh mint leaves: The sauce needs fresh mint, dried won't give you that bright pop
• Granulated sugar: Just enough to balance the vinegars sharpness
• White wine vinegar: Creates that classic tangy British sauce profile

Instructions

Get your oven ready:

Crank it to 220°C (430°F) while you prep the lamb—you want it good and hot to start

Prep the lamb:

Use your sharpest knife to make small slits all over the leg, tucking a garlic slice into each one

Make the herb paste:

Mash together rosemary, thyme, salt, pepper, and olive oil until it forms a fragrant rub

Rub it down:

Massage that herb mixture all over the lamb, really working it into the meat

Start the roast:

Place lamb on a rack in a roasting pan and roast at high heat for 20 minutes to develop a crust

Finish cooking:

Drop the temperature to 180°C (350°F) and roast another 1 hour 10 minutes until it hits 57°C (135°F) inside

Rest the meat:

Tent it loosely with foil and let it rest 15 to 20 minutes—this is non-negotiable for juicy meat

Whisk the sauce:

Stir sugar into boiling water until dissolved, then add mint, vinegar, and salt

Let flavors meld:

Set the sauce aside for 10 minutes while the lamb rests

Carve and serve:

Slice against the grain and pass that mint sauce around

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My dad always carves the lamb at family gatherings, and watching him work with that carving fork and knife is like watching a craftsman. He says it's all about letting the meat talk to you—finding where the muscle fibers run and slicing across them. Every time I serve this, I think of him standing over the cutting board, making it look effortless.

Choosing Your Lamb

I've learned that bone-in really does make a difference in flavor and moisture, plus it looks more impressive coming out of the oven. Look for meat with good marbling and a nice layer of fat on the outside—that's where so much of the flavor lives.

Timing Is Everything

After years of cutting into meat too early and watching all the juices run out onto the cutting board, I finally learned to trust the resting process. Those 15 to 20 minutes feel like forever when everyone's hungry, but they're the difference between good lamb and great lamb.

Side Dish Ideas

Roasted potatoes are non-negotiable in my house—cooked in the lamb drippings if possible. But any seasonal vegetables will work beautifully here.

• Roasted potatoes with rosemary soak up the pan juices perfectly
• Sautéed green beans with garlic add a fresh crunch
• A simple arugula salad with lemon vinaigrette brightens the plate

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There's something deeply satisfying about putting a whole leg of lamb on the table, seeing everyone lean in a little closer. It's not just dinner—it's a moment.

Recipe Questions & Answers

→ How do I ensure the lamb stays tender?

Start by making small slits and inserting garlic for added flavor. Rub the lamb with herbs and olive oil, then roast at high heat briefly before lowering the temperature to cook it evenly and retain moisture. Resting the meat after roasting also helps keep it juicy.

→ Can I prepare the herb rub ahead of time?

Yes, combining rosemary, thyme, salt, pepper, and olive oil into a paste a day before and marinating the lamb overnight deepens the flavor and enhances tenderness.

→ What is the best way to make the mint sauce?

Dissolve sugar in boiling water, then stir in finely chopped fresh mint, white wine vinegar, and a pinch of salt. Letting it infuse for 10 minutes allows the flavors to meld and brighten the dish.

→ How long should the lamb rest after roasting?

Allow the roasted lamb to rest loosely covered in foil for 15 to 20 minutes. This step distributes juices evenly, resulting in a moister and more flavorful cut when carved.

→ What sides complement this lamb dish?

Serve with roasted potatoes, seasonal vegetables, or a fresh green salad for a balanced and satisfying meal that highlights the rich flavors of the lamb and mint sauce.