Roasted Leg Lamb Mint Jelly (Printable Version)
Tender leg of lamb, herb-crusted and slow-roasted, served with flavorful mint jelly.
# Ingredient List:
→ Lamb
01 - 1 (4.5–5.5 lb) bone-in leg of lamb, trimmed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 4 garlic cloves, sliced
05 - 2 tablespoons fresh rosemary, chopped
06 - 2 tablespoons fresh thyme leaves
07 - 3 tablespoons olive oil
08 - Zest of 1 lemon
→ Vegetables for Roasting
09 - 2 large carrots, cut into chunks
10 - 2 onions, quartered
11 - 2 celery stalks, cut into chunks
→ Mint Jelly
12 - 1 cup prepared mint jelly
# How to Make:
01 - Preheat oven to 400°F. Place a rack in the lower third of the oven.
02 - Pat the lamb dry. Using a sharp knife, make small incisions all over the lamb. Insert garlic slices into the slits.
03 - In a small bowl, mix rosemary, thyme, lemon zest, salt, pepper, and olive oil. Rub this mixture thoroughly over the lamb.
04 - Arrange carrots, onions, and celery in a large roasting pan. Place the lamb on top, fat side up.
05 - Roast for 20 minutes at 400°F.
06 - Reduce oven temperature to 350°F, and continue roasting for 1 hour 25 minutes (for medium-rare), or until an internal temperature of 135°F is reached.
07 - Transfer the lamb to a platter, tent loosely with foil, and let rest for 15–20 minutes before carving.
08 - Serve slices of lamb with mint jelly on the side.
# Expert Tips:
01 -
- The herb crust creates an incredible crispy exterior while keeping the meat impossibly tender inside
- It looks impressive on the table but requires surprisingly little hands-on effort
- Leftovers make incredible sandwiches the next day, if you actually have any
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
- A reliable meat thermometer takes all the guesswork out of achieving your preferred doneness
- The vegetables underneath are not just for show, they create incredible pan juices you will want to save
03 -
- Take the lamb out of the fridge 30 minutes before cooking so it roasts evenly
- Invest in a good carving knife with a long, thin blade for clean slices