Roasted Leg Lamb Mint (Printable)

Tender slow-roasted leg of lamb accented with garlic, rosemary, and thyme, paired with fresh mint jelly.

# Ingredient List:

→ Lamb and Rub

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

→ Roasting Vegetables

09 - 2 large carrots, cut into chunks
10 - 2 onions, quartered
11 - 2 celery stalks, cut into chunks

→ Serving

12 - 1 cup prepared mint jelly (store-bought or homemade)

# Directions:

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 internal temperature reaches 135°F.
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 this incredible fragrant crunch that everyone fights over
  • Its mostly hands-off cooking, giving you time to actually hang out with your people
02 -
  • Overcooked lamb is a tragedy, so invest in a good meat thermometer
  • The temperature will rise about 5 degrees while resting, so pull it slightly early
03 -
  • Take the lamb out of the fridge an hour before cooking for even roasting
  • Deglaze the pan with red wine while the meat rests for an instant sauce

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