Roasted Leg Lamb Mint

The first time I attempted leg of lamb, I was hosting Easter dinner for my in-laws and panic-setting in at 6 AM. I had this magnificent piece of meat and absolutely no idea what I was doing. That day taught me that lamb is actually incredibly forgiving, and now it's become my go-to when I want to make people feel special without spending hours tied to the stove.

Last Christmas, my brother-in-law took one bite of this lamb and literally stopped talking for a full minute. The combination of that herb crust hitting the hot oven and the sharp brightness of the mint sauce cutting through the rich meat is what makes this combination legendary in British cooking for good reason.

Ingredients

• 1 (2–2.5 kg) bone-in leg of lamb: Bone-in adds flavor and helps the meat cook more evenly, plus it looks impressive coming out of the oven
• 4 garlic cloves, sliced: Tuck these into little slits all over the meat so the garlic flavor permeates from within
• 2 tbsp fresh rosemary, chopped: Fresh herbs make a huge difference here, dried herbs just wont give you that aromatic crust
• 2 tbsp fresh thyme leaves: Rosemary and thyme are lamb's best friends, they complement the natural richness perfectly
• 2 tbsp olive oil: Helps the herb rub cling to the meat and promotes that gorgeous caramelized exterior
• 1 tbsp coarse sea salt: Don't be shy with the salt, a leg of lamb needs proper seasoning
• 1 tsp freshly ground black pepper: Freshly cracked pepper gives you those little aromatic bursts
• 1 cup fresh mint leaves, finely chopped: The backbone of your sauce, use fresh mint not dried
• 2 tbsp caster sugar: Balances the vinegar and tempers the mints intensity
• 120 ml boiling water: The heat helps the mint release its oils quickly
• 4 tbsp white wine vinegar: Provides that traditional sharpness that cuts through the fatty meat
• Roasted vegetables: Carrots, potatoes, and parsnips roasted in the lamb drippings are essential

Instructions

Preheat and prep:

Get your oven to 200°C (400°F) while you take the lamb out of the fridge to come to room temperature for about 30 minutes.

Make the garlic pockets:

Use a sharp knife to cut small slits all over the lamb and tuck a slice of garlic into each one, pushing it in deep.

Create the herb rub:

Mix the olive oil, rosemary, thyme, salt, and pepper in a small bowl until it forms a paste.

Season the lamb:

Rub the herb mixture all over the lamb, pressing it into the meat and getting it into all the nooks and crannies.

Start roasting:

Place the lamb on a rack in a roasting pan and roast for about 1 hour 30 minutes for medium-rare, basting with the pan juices once or twice.

Prepare the mint sauce:

While the lamb roasts, combine chopped mint and sugar in a heatproof bowl.

Add the hot liquid:

Pour boiling water over the mint mixture, stir, and let it steep for 5 minutes.

Finish the sauce:

Stir in the white wine vinegar and pinch of salt, then taste and adjust the balance.

Rest the meat:

When the lamb reaches your desired doneness, transfer it to a carving board and cover loosely with foil for 15 minutes.

Carve and serve:

Slice the lamb against the grain and serve with the mint sauce and roasted vegetables.

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Every time I make this for Sunday dinner, my kids ask for seconds before they've even finished their first helping. There's something about the ritual of carving a leg of lamb at the table that makes everyone slow down and actually talk to each other.

Timing Your Roast

I've learned that ovens vary wildly, so start checking the internal temperature about 20 minutes before you expect it to be done. Medium-rare hits 60°C (140°F), medium reaches 65°C (150°F), and well-done is 70°C (160°F). The meat continues cooking while it rests, which is why that resting period is absolutely non-negotiable.

Perfecting the Mint Sauce

The mint sauce needs at least 15 minutes to mellow out after you make it. I learned this the hard way when I tasted it immediately and thought I'd ruined everything. Give it time, and if you want to get fancy, a tiny splash of lemon juice right before serving adds this beautiful brightness.

Making the Most of Your Roast

Those pan drippings are liquid gold, so don't even think about washing them down the drain. Toss your vegetables underneath the lamb for the last 45 minutes of cooking so they soak up all that rendered fat and flavor. If you're feeling ambitious, you can even make a quick gravy by whisking a bit of flour into the drippings.

• Let the meat rest uncovered for the first 10 minutes, then tent with foil
• A sharp carving knife makes all the difference in getting clean slices
• Warm your serving plates in the oven while the lamb rests

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This is one of those recipes that makes your house feel like a home. Enjoy every bite.

Recipe Questions & Answers

→ How do I ensure the lamb stays juicy after roasting?

After roasting, loosely cover the lamb with foil and let it rest for about 15 minutes. This allows the juices to redistribute, resulting in a tender and juicy texture.

→ What internal temperature should the lamb reach for medium-rare?

For medium-rare, roast the lamb until it reaches an internal temperature of 60°C (140°F). Use a meat thermometer to check for accuracy.

→ Can I prepare the mint sauce ahead of time?

Yes, the mint sauce can be made up to a few hours in advance. Keep it refrigerated and stir well before serving to maintain its fresh flavor.

→ What vegetables pair well with roasted lamb and mint sauce?

Roasted root vegetables such as carrots, potatoes, and parsnips complement the lamb wonderfully, balancing its rich flavor with natural sweetness.

→ Is it possible to add a citrus twist to the mint sauce?

Adding a splash of lemon juice to the mint sauce brightens the flavor and adds a refreshing citrus note, enhancing the overall taste.