Roasted Lamb with Mint (Printable)

Tender roast lamb enhanced with bright mint sauce and herbs, perfect for special gatherings.

# What You 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:

01 - Preheat the oven to 400°F.
02 - Pat the lamb dry and make small incisions all over, inserting sliced garlic 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 and roast at 400°F for 20 minutes.
05 - Reduce oven temperature to 350°F and roast for about 1 hour or until internal temperature reaches 140°F for medium-rare.
06 - Remove the lamb from oven, cover loosely with foil, and let rest for 15 minutes before carving.
07 - Dissolve sugar in boiling water, then stir in finely chopped mint, white wine vinegar, and a pinch of sea salt. Let infuse for at least 10 minutes.
08 - Carve the lamb and serve with mint sauce and optional roasted potatoes or steamed vegetables.

# Expert Advice:

01 -
  • The garlic studded through the meat stays tender and sweet, perfuming every slice without overpowering.
  • Fresh mint sauce cuts through the richness with a brightness that tastes nothing like grocery store versions.
  • Medium-rare lamb has this buttery texture that feels more special than the effort it takes.
02 -
  • Skipping the rest period is the fastest way to ruin a beautiful roast—those 15 minutes are not optional, no matter how hungry you are.
  • A meat thermometer removes all guesswork and anxiety; I learned this the hard way after serving lamb that was beautifully brown on the outside but disappointed on the inside.
  • Mint sauce tastes best when made fresh the morning of serving, though it keeps refrigerated for 2 days if you absolutely must plan ahead.
03 -
  • Bring the lamb to room temperature for 30 minutes before roasting so it cooks evenly throughout without the edges overcooking while the center stays cold.
  • If your oven runs hot, the cooking time may be shorter—checking with a thermometer means you'll know your oven's personality rather than guessing.

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