Roasted Leg Lamb with Mint (Printable Version)

Tender lamb roasted and served with a bright, homemade mint sauce for special occasions or dinners.

# Ingredient List:

01 - 1 (4.4 lb) leg of lamb, bone-in

02 - 4 cloves garlic, sliced

03 - 2 tbsp fresh rosemary, chopped

04 - 1 tbsp fresh thyme leaves

05 - 2 tsp kosher salt

06 - 1 tsp freshly ground black pepper

07 - 3 tbsp olive oil

08 - 1 cup fresh mint leaves, finely chopped

09 - 2 tbsp granulated sugar

10 - 1/2 cup boiling water

11 - 1/3 cup white wine vinegar

12 - Pinch of salt

01 - Preheat your oven to 430°F.

02 - Use a sharp knife to make small slits all over the leg of lamb. Insert garlic slices into the slits.

03 - In a small bowl, combine rosemary, thyme, salt, pepper, and olive oil to make a paste.

04 - Rub the herb mixture evenly over the lamb.

05 - Place the lamb on a rack in a roasting pan. Roast for 20 minutes at 430°F.

06 - Reduce oven temperature to 350°F and continue roasting for 1 hour 10 minutes for medium-rare, or until internal temperature reaches 135°F.

07 - Remove the lamb from the oven, cover loosely with foil, and let rest for 15–20 minutes before carving.

08 - While the lamb rests, mix the sugar and boiling water in a bowl until the sugar dissolves.

09 - Stir in the mint, vinegar, and salt. Let stand for 10 minutes to infuse flavors.

10 - Carve the lamb and serve with the mint sauce.

01 -

The herb crust creates an incredible crackling of flavor that everyone will ask about
Mint sauce cuts through the richness in the most perfect way
Leftovers somehow taste even better the next day

02 -

Using a meat thermometer is the only way to guarantee perfect doneness every time
The temperature will rise about 5 degrees while resting, so pull it slightly early
Room temperature meat roasts more evenly, so take it out of the fridge an hour before cooking

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