Roasted Leg Lamb with Mint (Printable)
Succulent roasted leg of lamb enhanced with herb rub and fresh mint sauce for rich flavor.
# Ingredient List:
→ Lamb
01 - 1 (4.4 lb) leg of lamb, bone-in
02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 1 tbsp fresh thyme leaves
05 - 2 tsp kosher salt
06 - 1 tsp freshly ground black pepper
07 - 3 tbsp olive oil
→ Mint Sauce
08 - 1 cup fresh mint leaves, finely chopped
09 - 2 tbsp granulated sugar
10 - 1/2 cup boiling water
11 - 1/3 cup white wine vinegar
12 - Pinch of salt
# Directions:
01 - Preheat oven to 430°F.
02 - Use a sharp knife to make small slits all over the leg of lamb. Insert garlic slices into the slits.
03 - Combine rosemary, thyme, salt, pepper, and olive oil in a small bowl to form a paste. Rub evenly over the lamb.
04 - Place lamb on a rack in a roasting pan. Roast for 20 minutes at 430°F, then reduce heat to 350°F and continue roasting for 1 hour 10 minutes for medium-rare, or until internal temperature reaches 135°F.
05 - Remove from oven, cover loosely with foil, and let rest for 15–20 minutes before carving.
06 - While lamb rests, mix sugar and boiling water until dissolved. Stir in mint, vinegar, and salt. Let stand for 10 minutes to infuse flavors.
07 - Carve the lamb and serve with the mint sauce.
# Expert Tips:
01 -
- The garlic pockets melt into the meat and create these little flavor bombs in every slice.
- The mint sauce comes together while the lamb rests, so nothing feels rushed at the end.
02 -
- Starting with room temperature lamb prevents the exterior from overcooking while the center catches up.
- The mint sauce tastes too sharp when freshly made; that ten minute rest is non-negotiable for flavor marriage.
03 -
- Score the fat cap in a diamond pattern before applying the paste; it creates more surface area and prettier slices.
- If the pan drippings look thin, whisk in a spoonful of the herb paste before roasting to build a foundation for gravy.