Roasted Leg Lamb Mint (Printable)
Tender leg of lamb roasted to perfection, complemented by a zesty mint sauce and roasted vegetables.
# What You'll Need:
→ Lamb
01 - 1 (4.5-5.5 lbs) bone-in leg of lamb, trimmed
02 - 4 garlic cloves, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tbsp olive oil
06 - 1 tbsp coarse sea salt
07 - 1 tsp freshly ground black pepper
→ Mint Sauce
08 - 1 cup fresh mint leaves, finely chopped
09 - 2 tbsp caster sugar
10 - 1/2 cup boiling water
11 - 4 tbsp white wine vinegar
12 - Pinch of salt
→ To Serve
13 - Roasted vegetables (carrots, potatoes, parsnips)
# Directions:
01 - Preheat your oven to 400°F.
02 - Use a sharp knife to make small incisions all over the lamb. Insert a slice of garlic into each incision.
03 - In a small bowl, mix olive oil, rosemary, thyme, salt, and pepper. Rub this mixture thoroughly over the lamb.
04 - Place the lamb on a rack in a roasting pan. Roast for about 1 hour 30 minutes for medium-rare (internal temp 140°F), basting once or twice.
05 - Place the chopped mint and sugar in a heatproof bowl. Pour over the boiling water, stir, and let stand for 5 minutes. Stir in the vinegar and a pinch of salt. Adjust seasoning to taste.
06 - Once the lamb is done, transfer to a carving board. Loosely cover with foil and let rest for 15 minutes before carving.
07 - Serve the lamb sliced, accompanied by the mint sauce and roasted vegetables.
# Expert Tips:
01 -
- The combination of garlic and fresh herbs creates an incredible aroma that fills your entire house
- That bright mint sauce cuts through the richness perfectly, balancing every single bite
02 -
- A meat thermometer is your best friend here—60°C/140°F yields perfectly medium-rare lamb every time
- The mint sauce benefits from sitting at room temperature for at least 30 minutes before serving
03 -
- Saving the pan juices to drizzle over the carved lamb adds incredible depth
- Leftover lamb makes spectacular sandwiches the next day with leftover mint sauce