Roasted Leg Lamb Mint Sauce (Printable)
Tender leg of lamb roasted with herbs, served alongside a refreshing mint sauce and roasted vegetables.
# What You'll Need:
→ Lamb
01 - 1 (4.5-5.5 lb) bone-in leg of lamb, trimmed
02 - 4 garlic cloves, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tbsp olive oil
06 - 1 tbsp coarse sea salt
07 - 1 tsp freshly ground black pepper
→ Mint Sauce
08 - 1 cup fresh mint leaves, finely chopped
09 - 2 tbsp caster sugar
10 - 1/2 cup boiling water
11 - 4 tbsp white wine vinegar
12 - Pinch of salt
→ To Serve
13 - Roasted vegetables (carrots, potatoes, parsnips)
# How To Make It:
01 - Preheat your oven to 400°F.
02 - Use a sharp knife to make small incisions all over the lamb. Insert a slice of garlic into each incision.
03 - In a small bowl, mix olive oil, rosemary, thyme, salt, and pepper. Rub this mixture thoroughly over the lamb.
04 - Place the lamb on a rack in a roasting pan. Roast for about 1 hour 30 minutes for medium-rare (internal temp 140°F), basting once or twice.
05 - Place the chopped mint and sugar in a heatproof bowl. Pour over the boiling water, stir, and let stand for 5 minutes. Stir in the vinegar and a pinch of salt. Adjust seasoning to taste.
06 - Once the lamb is done, transfer to a carving board. Loosely cover with foil and let rest for 15 minutes before carving.
07 - Serve the lamb sliced, accompanied by the mint sauce and roasted vegetables.
# Expert Hints:
01 -
- The combination of garlic tucked inside and herb paste outside creates layers of flavor in every bite
- That homemade mint sauce hits the perfect bright note against rich meat
02 -
- Using a meat thermometer is the only way to guarantee your desired doneness without guesswork
- The resting period is non-negotiable; cutting too soon lets all those juices escape onto your board
03 -
- Bring your lamb to room temperature for 30 minutes before roasting for even cooking
- A splash of lemon juice in the mint sauce adds welcome brightness