Roasted Leg Lamb Mint

My brother's wedding reception was the first time I truly understood what a perfectly roasted leg of lamb could taste like. The caterer had clearly mastered their craft, and that succulent, herb-scented meat left such an impression that I spent the next year experimenting to recreate it at home. Now it's become my go-to centerpiece for holidays and special family dinners, always earning those satisfied nods around the table.

Last Easter Sunday, I accidentally set my oven timer for the wrong time zone after returning from a trip. The lamb ended up resting nearly 45 minutes while I frantically remade the mint sauce, but somehow it turned out even more tender and juicy than usual. Sometimes these kitchen mishaps teach us the best lessons about patience and proper resting times.

Ingredients

• 1 (2–2.5 kg) bone-in leg of lamb: Bone-in provides superior flavor and keeps the meat remarkably juicy during roasting
• 4 garlic cloves, sliced: Tucked into small incisions, these infuse the meat from the inside out
• 2 tbsp fresh rosemary, chopped: Fresh herbs make a dramatic difference over dried ones here
• 2 tbsp fresh thyme leaves: Woody herbs pair beautifully with lamb's natural richness
• 2 tbsp olive oil: Helps the herb mixture adhere and promotes gorgeous browning
• 1 tbsp coarse sea salt: A generous seasoning ensures flavor penetrates deep into the meat
• 1 tsp freshly ground black pepper: Freshly cracked offers more aromatic complexity
• 1 cup fresh mint leaves, finely chopped: The foundation of that essential bright sauce
• 2 tbsp caster sugar: Softens the vinegars sharp edge just enough
• 120 ml boiling water: Wilts the mint and helps flavors meld beautifully
• 4 tbsp white wine vinegar: Provides the classic acidic punch traditional mint sauce needs
• Pinch of salt: Wakes up all the flavors in the sauce
• Roasted vegetables: Carrots, potatoes, and parsnips make the perfect hearty accompaniment

Instructions

Prepare the oven and lamb:

Preheat your oven to 200°C (400°F). Use a sharp knife to make small incisions all over the lamb and insert a slice of garlic into each one, nestling it in deep.

Season the meat:

In a small bowl, mix olive oil, rosemary, thyme, salt, and pepper. Rub this mixture thoroughly over the lamb, pressing it into every nook and cranny.

Roast to perfection:

Place the lamb on a rack in a roasting pan. Roast for about 1 hour 30 minutes for medium-rare, basting once or twice with the pan juices for extra moisture and flavor.

Whisk up the mint sauce:

While the lamb roasts, place chopped mint and sugar in a heatproof bowl. Pour over boiling water, stir, and let stand 5 minutes before stirring in vinegar and salt to taste.

Rest before carving:

Transfer the cooked lamb to a carving board, loosely cover with foil, and let rest 15 minutes. This crucial step lets the juices redistribute throughout the meat.

Serve and enjoy:

Carve the lamb into slices and serve alongside the vibrant mint sauce and roasted vegetables for a complete and satisfying meal.

Save

There's something deeply satisfying about placing a beautifully bronzed leg of lamb on the table and watching everyone's eyes light up. My father-in-law, usually a quiet man, actually asked for thirds the first time I made this for Sunday dinner—that's when I knew this recipe had become a family treasure.

Mastering The Doneness

I used to constantly poke and prod my lamb, worried about undercooking it. Learning to trust my thermometer instead has been transformative, giving me consistent results and more evenly cooked meat from edge to center.

Herb Substitutions That Work

While rosemary and thyme are classic, I've discovered that oregano or marjoram can be lovely alternatives when fresh rosemary isn't available. Just remember that dried herbs are more potent, so use about half the amount if you need to substitute.

Making It Ahead

The mint sauce actually improves after a day in the refrigerator, so feel free to make it up to 24 hours ahead. You can also prep the lamb with garlic and herbs the night before, letting it marinate overnight for even deeper flavor penetration.

• Bring the lamb to room temperature for about 30 minutes before roasting
• Cover the herb-crusted lamb loosely if refrigerating overnight
• Stir the mint sauce well and adjust seasoning before serving

Save

There's nothing quite like the sound of a sharp knife slicing through perfectly roasted lamb while conversation flows and wine glasses clink. This recipe has a way of turning ordinary dinners into celebrations.

Recipe FAQs

→ How do you prepare the lamb for roasting?

Make small incisions across the leg and insert garlic slices. Rub the surface thoroughly with a mixture of olive oil, rosemary, thyme, salt, and pepper to infuse flavor.

→ What is the ideal internal temperature for medium-rare lamb?

Roast the lamb until it reaches an internal temperature of 60°C (140°F) for medium-rare, ensuring tenderness and juiciness.

→ How is the mint sauce made?

Mix chopped mint and sugar in a bowl, add boiling water and let steep for 5 minutes. Stir in white wine vinegar and a pinch of salt, adjusting seasoning to taste.

→ Why is resting the lamb important after roasting?

Resting the lamb for about 15 minutes allows juices to redistribute evenly, resulting in moist and tender slices.

→ What side dishes pair well with this lamb?

Roasted root vegetables like carrots, potatoes, and parsnips complement the rich lamb and fresh mint sauce, enhancing the meal.

→ Can lemon juice be added to the mint sauce?

Yes, a splash of lemon juice can brighten the mint sauce and add an extra layer of freshness.