Roasted Lamb with Mint (Print version)
Succulent roasted lamb served with fresh mint sauce and optional seasonal sides for a flavorful meal.
# What you'll need:
→ Lamb
01 - 4 lb bone-in leg of lamb
02 - 3 cloves garlic, sliced
03 - 2 tbsp olive oil
04 - 2 tsp sea salt
05 - 1 tsp freshly ground black pepper
06 - 2 tbsp fresh rosemary, chopped
07 - 1 tbsp fresh thyme leaves
→ Mint Sauce
08 - 1 cup fresh mint leaves, finely chopped
09 - 2 tbsp granulated sugar
10 - 1/3 cup boiling water
11 - 1/4 cup white wine vinegar
12 - Pinch of sea salt
→ Optional for Serving
13 - Roasted potatoes
14 - Steamed seasonal vegetables
# How to make it:
01 - Set the oven to 400°F.
02 - Pat the lamb dry. Make small incisions all over and insert garlic slices into each slit.
03 - Rub the lamb with olive oil, then evenly sprinkle with sea salt, black pepper, rosemary, and thyme.
04 - Place the lamb in a roasting pan. Roast for 20 minutes at 400°F, then reduce the temperature to 350°F and continue roasting for about 1 hour or until the internal temperature reaches 140°F for medium-rare.
05 - Remove from oven, cover loosely with foil, and let rest for 15 minutes before carving.
06 - Dissolve sugar in boiling water. Stir in mint, vinegar, and salt. Let infuse for at least 10 minutes before serving.
07 - Carve the lamb and serve with the mint sauce alongside optional sides.
# Expert suggestions:
01 -
- The lamb emerges impossibly tender and juicy while the outside develops this beautiful caramelized crust that catches the light.
- Fresh mint sauce cuts through the richness with brightness that feels both traditional and unexpectedly vibrant on your palate.
- It looks and tastes elegant enough for guests but requires minimal fussing once it hits the oven.
02 -
- A meat thermometer is your friend—the difference between medium-rare and overcooked lamb is literally five degrees Celsius, and you won't know unless you measure.
- Never skip the resting period; it's the difference between juicy lamb and dry disappointment, and it costs you nothing but patience.
- Make the mint sauce fresh on the day of serving rather than ahead—it stays vibrant and the flavors don't dull over time the way they do in the fridge.
03 -
- For even deeper flavor, marinate the lamb overnight in olive oil with the garlic, rosemary, and thyme—you can skip this if you're short on time, but it amplifies everything that makes lamb special.
- If you're serving more than six people, the roasting time stays roughly the same because you're roasting the same cut of meat, not scaling up; just make sure your roasting pan isn't crowded and the heat can circulate properly.