Roasted Leg Lamb Mint Sauce (Print Version)

Herb-crusted lamb roasted to tender perfection, complemented by a bright, fresh mint sauce.

# What You Need:

→ For the 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

→ For the Mint Sauce

08 - 1 cup (25 g) 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

# How to Prepare:

01 - Preheat your 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 - In a small bowl, combine rosemary, thyme, salt, pepper, and olive oil to make a paste.
04 - Rub the herb mixture evenly over the lamb.
05 - Place the lamb on a rack in a roasting pan. Roast for 20 minutes at 430°F.
06 - Reduce oven temperature to 350°F and continue roasting for 1 hour 10 minutes, or until internal temperature reaches 135°F for medium-rare.
07 - Remove the lamb from the oven, cover loosely with foil, and let rest for 15 to 20 minutes before carving.
08 - While the lamb rests, mix the sugar and boiling water in a bowl until the sugar dissolves.
09 - Stir in the mint, vinegar, and salt. Let stand for 10 minutes to infuse flavors.
10 - Carve the lamb and serve with the mint sauce.

# Expert Advice:

01 -
  • The high heat sear creates an incredible crust that locks in juices while the slower finish renders it meltingly tender
  • That sharp bright mint sauce cuts through the richness so beautifully you will want to put it on everything
02 -
  • I once skipped the resting step thinking I knew better, and the juices ran all over the cutting board instead of staying in the meat
  • The internal temperature will rise about 5 degrees while resting, so pull it out slightly before your target temperature
03 -
  • If your garlic slices are too thick to fit into the slits, press them in gently with your thumb
  • The mint sauce tastes best if made at least 30 minutes ahead, giving the flavors time to develop

Go Back