Roasted Leg Lamb Mint (Print Version)

Tender leg of lamb roasted to perfection, complemented by a fresh, flavorful mint sauce.

# What You Need:

→ For the Lamb

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

→ For the Mint Sauce

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

# How to Prepare:

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. Rub this mixture all over the lamb.
04 - Place the lamb on a rack in a roasting pan. Roast for 20 minutes to brown, then reduce oven temperature to 350°F.
05 - 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.
06 - Remove lamb from oven, tent loosely with foil, and let rest for 15–20 minutes before carving.
07 - 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.
08 - Carve the lamb and serve with the mint sauce on the side.

# Expert Advice:

01 -
  • That crispy herb crust against tender, juicy meat creates the most incredible texture contrast in every bite
  • The fresh mint sauce cuts through the richness like a bright, tangy secret weapon
  • It looks impressive but actually gives you plenty of time to enjoy your guests while it roasts
02 -
  • Let the lamb sit at room temperature for 30-60 minutes before roasting for more even cooking
  • The internal temperature will rise about 5-10 degrees while resting, so pull it out slightly before your target
  • A sharp carving knife is essential for clean slices that show off that beautiful pink center
03 -
  • Trim any excess fat from the lamb to prevent flare-ups and greasiness, but leave about 1/4 inch for flavor
  • Tie the leg with kitchen twine if it's irregularly shaped so it cooks evenly

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