Roasted Leg of Lamb (Printable)
Tender leg of lamb roasted to perfection, enhanced by a bright and zesty mint accompaniment.
# What You’ll Need:
→ Lamb Preparation
01 - 1 bone-in leg of lamb (4.5-5.5 lbs), excess fat trimmed
02 - 4 garlic cloves, thinly sliced
03 - 2 tbsp fresh rosemary, finely 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
→ Serving Suggestions
13 - Roasted vegetables (carrots, potatoes, parsnips)
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Using a sharp knife, make small incisions all over the lamb. Insert a garlic slice into each incision.
03 - In a small bowl, combine olive oil, rosemary, thyme, salt, and pepper. Mix thoroughly.
04 - Rub the herb mixture evenly over the entire surface of the lamb, pressing gently to adhere.
05 - Place lamb on a rack in a roasting pan. Roast for 1 hour 30 minutes for medium-rare (internal temperature 140°F), basting with pan juices once or twice during cooking.
06 - Combine chopped mint and sugar in a heatproof bowl. Pour boiling water over the mixture, stir, and let stand for 5 minutes. Stir in vinegar and pinch of salt. Adjust seasoning to taste.
07 - Transfer cooked lamb to a carving board. Cover loosely with aluminum foil and let rest for 15 minutes before carving.
08 - Carve lamb into slices and serve with mint sauce and roasted vegetables on the side.
# Expert Advice:
01 -
- The mint sauce cuts through the rich meat like a bright surprise
- It makes any ordinary Tuesday feel like a celebration
02 -
- Rely on a meat thermometer rather than cooking times alone
- The resting period is not optional, it is what keeps the meat juicy
03 -
- Take the lamb out of the fridge 30 minutes before roasting for even cooking
- Save those pan juices to drizzle over the carved meat