Leg of Lamb with Fresh Mint Sauce is roasted with rosemary and studded with garlic. It’s the perfect Easter meal or Sunday supper.
Leg of Lamb with Fresh Mint Sauce is my favorite Easter meal. Spring and lamb go together perfectly. Lamb is my favorite red meat, and if it weren’t so expensive, I’d probably serve it more than a few times a year. But with Easter coming, I couldn’t resist.
I generally buy the leg, bone in, but couldn’t find one that hadn’t been boned and tied already. When I cook a large roast, whether beef or lamb, I like to spike it with slivers of garlic, in addition to a spice rub, for extra flavor. Fresh mint sauce is a must to accompany leg of lamb. If you’ve ever had that cloying, electric green stuff called mint jelly, try this instead. It’s tangy, slightly sweet, and simply made using very little sugar and malt vinegar.
The recipe for Mint Sauce comes from the old Time/Life Series, Foods of the World, The Cooking of the British Isles. My mom collected the whole set in the ’60’s and has given me the entire hard back collection and some of the spiral bound recipe books. It’s also fun to see how “food photography” has changed over the last 40 plus years.
I hope you enjoy the leg of lamb recipe. Scroll down for the fresh mint sauce recipe.
Classic Leg Of Lamb
Roast Leg of Lamb (adapted from Foods of the World, The Cooking of the British Isle)
- Pre-heat oven to 500 degrees F.
- 5-6 pound leg of lamb (trimmed of excess fat. (Mine was boned, so it weighed 4.25 pounds))
- 3 tablespoons kosher salt
- 2-3 sprigs of rosemary (finely chopped (about 3 tablespoons))
- 2 teaspoons black pepper
- 3-4 cloves of garlic (peeled, and sliced into thin slivers)
- For faster cooking, bring meat to room temperature. Mix salt, rosemary and pepper in a small bowl.
- With a long, thin knife, make several deep cuts into the roast. Put a sliver of garlic into each cut. Coat all sides of meat with rosemary/salt rub.
- Roast lamb, fat side up, at 500 degrees for 20 minutes. Reduce oven to 375 degrees and continue roasting until internal temperature reaches the proper temperature to your liking. For medium rare, remove at 138 degrees F. (It will another 15 degrees)
- If you prefer yours rare, pull at 130*, medium, pull at 145* and well-done, 150*.
- I like to error on the side of ‘too rare’, because you can’t go back once you’ve over-cooked.
Insert slivers of garlic into the lamb before roasting, then rub rosemary, kosher salt and black pepper over the meat.
Fresh Mint Sauce
Classic British style mint sauce from the Foods of the World, The Cooking of the British Isles. This can be made ahead of time, it will be thin and have the consistency of an au jus.
- 1/4 cup water
- 1-2 tablespoons sugar
- 1/4 cup or so finely chopped fresh mint leaves
- 1/2 cup malt vinegar (wine or cider vinegar won't give the same flavor)
- pinch of kosher salt
- Combine water and sugar in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves completely.
- Remove pan from heat and stir int the mint leave and vinegar. Taste and add more sugar if you prefer a sweeter sauce.
- Set aside at room temperature for 2-3 hours.
Looking for side dishes to go with your leg of lamb dinner?