Roasted Leg Lamb Mint (Printable)

Tender herb-roasted leg of lamb paired with vibrant mint jelly for a classic flavor.

# Ingredient List:

01 - 1 (4.5-5.5 lb) bone-in leg of lamb, trimmed

02 - 4 cloves garlic, sliced

03 - 2 tablespoons fresh rosemary, chopped

04 - 1 tablespoon fresh thyme, chopped

05 - 1 tablespoon Dijon mustard

06 - 2 teaspoons kosher salt

07 - 1 teaspoon black pepper

08 - 3 tablespoons olive oil

09 - 1 jar (8 oz) prepared mint jelly, for serving

10 - Fresh mint sprigs

01 - Preheat the oven to 400°F.

02 - Pat the lamb dry. With a sharp knife, make small incisions all over the leg and insert garlic slices.

03 - In a small bowl, mix rosemary, thyme, mustard, salt, pepper, and olive oil to form a paste.

04 - Rub the herb paste all over the lamb, massaging it into the incisions as well.

05 - Place the lamb on a rack in a roasting pan. Roast for 20 minutes, then reduce oven temperature to 340°F.

06 - Continue roasting for 1 hour 10 minutes, or until a meat thermometer inserted into the thickest part reads 140°F for medium-rare.

07 - Remove the lamb from the oven, cover loosely with foil, and let rest for 15-20 minutes before carving.

08 - Serve sliced lamb with mint jelly on the side. Garnish with fresh mint if desired.

01 -

The combination of garlic and fresh herbs creates an irresistible crust that keeps everyone coming back for seconds
Mint jelly cuts through the richness of the lamb in a way that feels absolutely brilliant and timeless

02 -

Using a meat thermometer is nonnegotiable because visual cues can be deceiving with such a large cut
The resting period is just as important as the cooking time for juicy, tender meat

03 -

Take the lamb out of the fridge about an hour before roasting so it cooks more evenly
Save any pan drippings to make a simple gravy if mint jelly is not your thing