Roasted Leg Lamb Mint (Printable)

Tender roasted leg of lamb served with a fresh, flavorful mint sauce perfect for gatherings.

# Ingredient List:

→ For the Lamb

01 - 1 (4–5 lb) bone-in leg of lamb, trimmed
02 - 4 cloves garlic, sliced
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme leaves
05 - 2 teaspoons kosher salt
06 - 1 teaspoon freshly ground black pepper
07 - 3 tablespoons olive oil

→ For the Mint Sauce

08 - 1 cup fresh mint leaves, finely chopped
09 - 2 tablespoons granulated sugar
10 - 1/2 cup boiling water
11 - 1/4 cup white wine vinegar
12 - Pinch of salt

# Directions:

01 - Preheat the oven to 425°F.
02 - Pat the lamb dry. Use a small sharp knife to make small incisions all over the lamb and insert garlic slices into each.
03 - In a small bowl, mix rosemary, thyme, salt, pepper, and olive oil to form a paste.
04 - Rub the herb mixture all over the lamb.
05 - Place the lamb on a rack in a roasting pan. Roast for 20 minutes to brown, then reduce oven temperature to 350°F.
06 - Continue roasting for 1 hour 10 minutes for medium-rare, or until a thermometer inserted into the thickest part reads 135°F. Adjust time for desired doneness.
07 - Remove lamb from oven, tent loosely with foil, and let rest for 15–20 minutes before carving.
08 - While the lamb roasts, make the mint sauce: In a bowl, combine mint and sugar. Pour in boiling water, stir to dissolve sugar, then add vinegar and a pinch of salt. Let stand for at least 15 minutes.
09 - Carve the lamb and serve with the mint sauce on the side.

# Expert Tips:

01 -
  • The combination of garlic and herbs creates an incredible crust that seals in all those precious juices
  • Homemade mint sauce is shockingly simple and transforms the rich meat into something perfectly balanced
02 -
  • I once skipped the resting step because I was rushing, and the juices ran all over the cutting board instead of staying in the meat where they belonged
  • A meat thermometer takes all the guesswork out of lamb—learning to trust it instead of cutting into the meat to check changed my roasting game forever
03 -
  • Let the lamb sit at room temperature for about 30 minutes before roasting for more even cooking
  • If the herb paste feels too thick, add another teaspoon of olive oil to make it easier to spread

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