Roasted Leg Lamb Mint (Printable)
Tender roasted leg of lamb with vibrant mint sauce and roasted vegetables for a flavorful feast.
# What You'll Need:
→ For the Lamb
01 - 1 (4.5-5.5 lb) bone-in leg of lamb, trimmed
02 - 4 garlic cloves, sliced
03 - 2 tablespoons fresh rosemary, chopped
04 - 2 tablespoons fresh thyme leaves
05 - 2 tablespoons olive oil
06 - 1 tablespoon coarse sea salt
07 - 1 teaspoon freshly ground black pepper
→ For the Mint Sauce
08 - 1 cup fresh mint leaves, finely chopped
09 - 2 tablespoons caster sugar
10 - 1/2 cup boiling water
11 - 4 tablespoons white wine vinegar
12 - Pinch of salt
→ To Serve
13 - Roasted vegetables such as carrots, potatoes, and parsnips
# How-To Steps:
01 - Preheat 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 entire surface of the lamb.
04 - Place the lamb on a rack in a roasting pan. Roast for about 1 hour 30 minutes for medium-rare (internal temperature 140°F), basting once or twice with pan juices.
05 - While lamb roasts, place chopped mint and sugar in a heatproof bowl. Pour boiling water over, stir, and let stand for 5 minutes. Stir in vinegar and pinch of salt. Adjust seasoning to taste.
06 - Once the lamb reaches desired doneness, transfer to a carving board. Loosely cover with foil and let rest for 15 minutes before carving to allow juices to redistribute.
07 - Carve the lamb into slices and serve accompanied by mint sauce and roasted vegetables.
# Expert Advice:
01 -
- The house smells absolutely incredible while this roasts, like something from a fancy restaurant
- Leftovers make the most amazing sandwiches the next day, if you even have any
02 -
- Invest in a good meat thermometer, because guessing with lamb can lead to expensive mistakes
- The temperature will rise about 5 degrees while resting, so pull it out slightly before your target
03 -
- Ask your butcher to french the bone for a restaurant-worthy presentation
- Score the fat in a diamond pattern for extra crispy bits