Roasted Leg Lamb Mint Jelly (Print Version)
Herb-crusted leg of lamb roasted and served with tangy mint jelly for a savory main course.
# What You Need:
→ Lamb
01 - 1 bone-in leg of lamb (4.5-5.5 lb), trimmed
→ Marinade & Seasoning
02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 1 tbsp fresh thyme, chopped
05 - 1 tbsp Dijon mustard
06 - 2 tsp kosher salt
07 - 1 tsp black pepper
08 - 3 tbsp olive oil
→ Mint Jelly
09 - 1 jar (8 oz) prepared mint jelly, for serving
→ Optional Garnish
10 - Fresh mint sprigs
# How to Prepare:
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.
# Expert Advice:
01 -
- The herb crust creates an incredible crust that seals in all those natural juices
- Mint jelly cuts through the richness in the most traditional and perfect way
02 -
- A meat thermometer is nonnegotiable here because visual cues can be deceiving with the dark herb crust
- The temperature will rise about 5 degrees while resting, so pull the lamb slightly before your target doneness
03 -
- Saving the pan drippings to make a simple gravy adds another layer of flavor
- Room temperature meat roasts more evenly than cold straight from the refrigerator