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Tender Leg of Lamb Recipe Easy Homemade with Savory Mint Sauce

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A tender, juicy leg of lamb roasted to perfection and served with a bright, savory mint sauce. This recipe is easy to prepare and perfect for special occasions or family dinners.

Ingredients

Scale
  • 4–5 pounds bone-in leg of lamb (grass-fed preferred)
  • 4 large garlic cloves, minced
  • 3–4 fresh rosemary sprigs
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard (optional)
  • 1 cup packed fresh mint leaves, finely chopped
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1/2 cup boiling water
  • Pinch of salt
  • Freshly ground black pepper to taste
  • Splash of olive oil (optional)

Instructions

  1. Take the lamb out of the fridge 30 minutes before roasting to come to room temperature.
  2. Mix olive oil, minced garlic, lemon juice, Dijon mustard, salt, black pepper, and chopped rosemary in a small bowl.
  3. Rub the marinade all over the lamb, making sure to get into every nook and cranny. Cover tightly with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
  4. Preheat the oven to 375°F (190°C). Remove the lamb from the fridge and let it rest on the counter for 15-20 minutes.
  5. Place the lamb on a roasting rack in a pan, fat side up. Roast uncovered until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 1 hour 20 minutes to 1 hour 40 minutes. Baste occasionally with pan juices.
  6. If the lamb browns too quickly, loosely cover with foil halfway through roasting.
  7. Once out of the oven, tent the lamb loosely with foil and rest for 15-20 minutes to allow juices to redistribute.
  8. While the lamb rests, prepare the mint sauce: dissolve sugar in boiling water, add white wine vinegar, then pour over chopped mint leaves and let steep for 5 minutes.
  9. Season the mint sauce with salt, pepper, and a splash of olive oil if desired. Stir well.
  10. Carve the lamb against the grain into thin slices and serve with the mint sauce on the side or drizzled over.

Notes

Let the lamb come to room temperature before roasting for even cooking. Use a meat thermometer to avoid overcooking. Rest the meat after roasting to keep it juicy. Baste the lamb every 20-30 minutes with pan juices. Make the mint sauce fresh before serving for best flavor. If lamb browns too fast, cover loosely with foil. Rosemary can be swapped with thyme. For a vegan mint sauce, substitute sugar with honey or maple syrup. This recipe is naturally gluten-free and dairy-free.

Nutrition

Keywords: leg of lamb, roast lamb, mint sauce, savory lamb recipe, holiday dinner, family meal, easy lamb recipe

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