Roasted Leg Lamb Mint Jelly

The smell of rosemary and garlic hitting a hot roasting pan still takes me back to my first Easter dinner as a newlywed. I was terrified of ruining the centerpiece, convinced leg of lamb was something only restaurant chefs could pull off properly. When I finally pulled that golden-brown beauty from the oven, my husband took one bite and declared I had officially graduated from microwave meals to real cooking. Now it is the dish my family requests for every special celebration, no matter the season.

Last spring, I made this for my mother-in-law who had spent years perfecting her own Sunday roast version. She watched me make those tiny garlic slits with such care, nodding approval at the fresh herbs instead of dried ones from the back of the pantry. When she asked for seconds, I knew this recipe had earned its permanent place in my collection. The best part was how the house smelled like a fancy restaurant all afternoon long.

Ingredients

• 1 (2–2.5 kg / 4.5–5.5 lb) bone-in leg of lamb, trimmed: The bone adds incredible flavor and helps the meat cook evenly, plus it makes for a dramatic presentation
• 2 teaspoons kosher salt: Coarse salt adheres better to the meat and seasons more thoroughly than table salt
• 1 teaspoon freshly ground black pepper: Freshly cracked pepper has a brighter, more complex flavor that complements the lamb beautifully
• 4 garlic cloves, sliced: These little pockets of aromatic goodness infuse the meat from the inside out
• 2 tablespoons fresh rosemary, chopped: Woody and piney, rosemary is lamb is best friend and stands up to the rich flavor
• 2 tablespoons fresh thyme leaves: Adds an earthy, floral note that rounds out the herb crust perfectly
• 3 tablespoons olive oil: Helps the herbs cling to the meat and promotes gorgeous browning
• Zest of 1 lemon: Brightens everything up and cuts through the richness of the lamb
• 2 large carrots, cut into chunks: These become sweet and caramelized, forming the base of your roasting bed
• 2 onions, quartered: Release moisture and flavor that keeps the lamb from drying out
• 2 celery stalks, cut into chunks: Part of the aromatic foundation that infuses the meat from below
• 1 cup prepared mint jelly: The classic condiment that provides a sweet, cool contrast to the savory meat

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and position the rack in the lower third so the lamb has room to roast without touching the heating element.

Prep the lamb:

Pat the meat completely dry with paper towels, then use a sharp knife to make small incisions all over and tuck the garlic slices inside.

Make the herb paste:

Mix rosemary, thyme, lemon zest, salt, pepper, and olive oil in a small bowl until it becomes a fragrant, spreadable paste.

Season thoroughly:

Rub the herb mixture all over the lamb, pressing it gently into the meat so every surface is coated.

Build the roasting bed:

Scatter carrots, onions, and celery in your roasting pan to create a vegetable foundation that will flavor the meat and catch the drippings.

Start with high heat:

Place the lamb fat-side up on the vegetables and roast for 20 minutes to develop a beautiful, crispy crust.

Lower and slow:

Reduce temperature to 180°C (350°F) and continue roasting for about 1 hour 25 minutes until the internal temperature reaches 57°C (135°F) for medium-rare.

The resting rule:

Transfer the lamb to a platter and tent loosely with foil, letting it rest for 15–20 minutes so the juices redistribute throughout the meat.

Carve and serve:

Slice against the grain and serve with a generous dollop of mint jelly on the side.

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There is something almost ceremonial about carving a leg of lamb at the table, watching people lean in with their plates ready. My kids started helping with the herb rubbing when they were barely tall enough to reach the counter, and now they argue about who gets to make the garlic slits. Food has a funny way of becoming memory, and this dish seems to collect them faster than most.

Making It Your Own

I have experimented with adding Dijon mustard to the herb paste for an extra kick, and my sister swears by a bit of honey in the rub. The beauty of this recipe is how forgiving it is, you can adjust the herbs to match whatever is growing in your garden or sitting in your crisper drawer. Some nights I double the garlic because my family cannot get enough of those aromatic pockets scattered throughout the meat.

The Wine Trick

After removing the lamb to rest, place the roasting pan on the stove over medium heat and deglaze with a splash of red wine. Scrape up all those caramelized bits from the bottom, let it bubble for a few minutes, and serve the intensified juices alongside the meat. It transforms a simple roast into something that tastes like it came from a professional kitchen, and your guests will never know how easy it actually was.

Perfect Pairings

This lamb demands sides that can hold their own without competing for attention. I love serving it with roasted potatoes that have been tossed in the same herb mixture, or simple spring vegetables like asparagus and peas. A light green salad with a vinaigrette cuts through the richness beautifully and keeps the plate from feeling too heavy.

• Crusty bread for sopping up those precious pan juices
• A bold red wine like Cabernet Sauvignon or Syrah
• Keep the mint jelly at room temperature for the best texture

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There is nothing quite like the satisfaction of serving a dish that looks as impressive as it tastes, especially when it brings everyone to the table a little faster than usual. Hope this becomes a favorite in your home too.

Recipe Questions & Answers

→ How do I prepare the leg of lamb for roasting?

Make small incisions across the lamb and insert sliced garlic cloves. Then rub with a mixture of rosemary, thyme, lemon zest, salt, pepper, and olive oil for enhanced flavor.

→ What temperature should the oven be for roasting?

Start roasting the lamb at 200°C (400°F) for 20 minutes, then reduce to 180°C (350°F) and continue until medium-rare, about 1 hour 25 minutes.

→ Can I prepare the mint jelly at home?

Yes, mint jelly can be made by simmering fresh mint with sugar, vinegar, and apple juice for a natural and refreshing accompaniment.

→ What vegetables are best to roast with the lamb?

Carrots, onions, and celery chunks are ideal as they cook well alongside the lamb, absorbing flavorful juices and adding texture.

→ How long should I let the lamb rest before carving?

Let the lamb rest tented loosely with foil for 15–20 minutes to retain juices and ensure tender slices.