Roasted Leg Lamb Mint Jelly (Print Version)
Herb-crusted slow-roasted leg of lamb paired with refreshing mint jelly for an elegant dish.
# What You Need:
→ 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
# How to Prepare:
01 - Preheat oven to 400°F. Position rack in the lower third of the oven.
02 - Pat the lamb completely dry with paper towels. Using a sharp knife, make small incisions all over the surface of the meat. Insert garlic slices into each slit.
03 - Combine rosemary, thyme, lemon zest, salt, pepper, and olive oil in a small bowl. Rub this mixture thoroughly over the entire surface of the lamb, pressing into the meat.
04 - Place carrots, onions, and celery in a large roasting pan to create a bed. Position the lamb on top of the vegetables, fat side facing up.
05 - Roast at 400°F for 20 minutes to develop a golden-brown crust.
06 - Reduce oven temperature to 350°F. Continue roasting for 1 hour 25 minutes for medium-rare, or until internal temperature reaches 135°F when measured with a meat thermometer inserted into the thickest part.
07 - Transfer the lamb to a carving platter. Tent loosely with aluminum foil and allow to rest for 15-20 minutes before carving. This redistribution of juices ensures tender, moist slices.
08 - Carve the lamb against the grain into thin slices. Arrange on plates and serve with mint jelly on the side.
# Expert Advice:
01 -
- The herb crust creates an incredible aromatic crust that keeps the meat impossibly moist
- Mint jelly is the perfect bright contrast that cuts through the richness
02 -
- Invest in a good meat thermometer because visual cues can be misleading with such a large cut
- The temperature will rise about 5-8 degrees during resting, so pull it slightly before your target
03 -
- Take the lamb out of the refrigerator about an hour before cooking for more even roasting
- Saving the lamb fat for roasted vegetables the next day is breakfast gold