Roasted Leg of Lamb

My grandmother would start preparing this days in advance, talking about it like she was planning a royal banquet rather than Sunday lunch. The house would fill with that unmistakable savory aroma that made everyone drift toward the kitchen by noon. She taught me that good lamb deserves your full attention and a really sharp knife.

I made this for my first dinner party in my tiny apartment kitchen, nervous about timing everything right. My friends sat on the counter drinking wine while I fretted over the oven temperature, but that first slice revealed perfectly pink meat inside. We ate standing up because I only had four chairs, and nobody minded at all.

Ingredients

• Leg of lamb: Bone-in gives you better flavor and helps the meat cook evenly
• Garlic cloves: Fresh slices tucked into the meat release their aroma as it roasts
• Fresh rosemary: Woody needles that stand up to high heat and complement lambs natural sweetness
• Fresh thyme: Adds an earthy undertone that balances the rosemary
• Olive oil: Helps the herb paste cling to the meat and promotes even browning
• Coarse sea salt: Creates a nice crust and penetrates the meat better than fine salt
• Fresh mint leaves: The backbone of a sauce that makes this dish complete
• Caster sugar: Dissolves quickly in hot water to balance the vinegars sharpness
• White wine vinegar: Provides the necessary acid to cut through the rich lamb

Instructions

Preheat and prep the lamb:

Heat your oven to 200°C and use a sharp knife to create small slits all over the lamb, tucking a garlic slice into each one. Rub the herb oil mixture thoroughly into every crevice.

Roast to perfection:

Place the lamb on a rack in your roasting pan and cook for about 1 hour 30 minutes, basting occasionally with the pan juices. The meat should reach 60°C internally for that gorgeous medium-rare result.

Whip up the mint sauce:

Combine chopped mint and sugar in a heatproof bowl, pour over boiling water, and let it steep for 5 minutes before stirring in the vinegar. Taste and adjust the balance until it makes your mouth happy.

Rest and carve:

Transfer the lamb to a carving board, tent it loosely with foil, and let it rest for 15 minutes so those juices redistribute throughout the meat. Slice against the grain and serve with generous spoonfuls of mint sauce.

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This recipe has become my go-to for birthdays and anniversaries, the kind of meal that makes people put down their phones and really talk. My partner still talks about the first time I made it, the way the pink meat looked against the bright green sauce on the plate.

Getting The Right Doneness

Invest in a good digital thermometer and use it religiously. I have learned that visual cues can be deceiving, especially with the varying thickness of a leg of lamb. Medium-rare hits around 60°C while medium reaches 65°C, and the temperature will climb a few degrees during resting.

Making The Mint Sauce Your Own

Some nights I add a squeeze of lemon juice for extra brightness, especially in spring when the mint is particularly fresh. The sauce needs to sit for at least 10 minutes before serving so the flavors can marry. Make it ahead of time and keep it in the refrigerator, it only gets better.

Perfect Sides And Pairings

Roasted vegetables cooked in the same pan catch all those delicious drippings. I like to throw in carrots, potatoes, and parsnips about halfway through the cooking time.

• Open that bottle of Cabernet you have been saving
• Start roasting your vegetables when the lamb has about 45 minutes left
• Warm your serving plates so everything stays hot at the table

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There is something deeply satisfying about putting a perfectly roasted leg of lamb on the table. Watch how quickly the room goes quiet when everyone takes that first bite.

Common Recipe Questions

→ What is the ideal internal temperature for the lamb?

For medium-rare, roast the lamb until it reaches 60°C (140°F). For medium, aim for 65°C (150°F) to ensure tender, juicy meat.

→ How should the lamb be prepared before roasting?

Make small incisions all over the lamb and insert sliced garlic into each. Rub the surface with olive oil, fresh rosemary, thyme, salt, and black pepper.

→ What ingredients make up the mint sauce?

The sauce combines finely chopped fresh mint, caster sugar, boiling water, white wine vinegar, and a pinch of salt for a bright, refreshing flavor.

→ Why is it important to let the lamb rest after roasting?

Resting the lamb for about 15 minutes allows the juices to redistribute, resulting in a more tender and moist texture when sliced.

→ What side dishes complement this lamb preparation?

Roasted root vegetables such as carrots, potatoes, and parsnips pair well, adding sweetness and earthiness to the plate.

→ Can the mint sauce be adjusted for extra brightness?

Yes, adding a splash of lemon juice to the mint sauce enhances its freshness and sharpens the overall flavor.