Roast Leg of Lamb with Fresh Mint Sauce

Roast Leg of Lamb with Fresh Mint SauceRecipe
8 Servings

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1 red onion, peeled, halved lengthwise and sliced
3 tablespoons olive oil
4 cloves garlic, peeled
10 sprigs fresh parsley
2 sprigs fresh rosemary, plus
1 teaspoon chopped leaves
2 sprigs fresh thyme, plus
1 teaspoon chopped leaves
1 (8 lb.) bone-in or
Kosher salt
Black pepper
Mint sauce:
2 cups fresh mint leaves
1 cup seasoned rice vinegar


Prep: 15 Minutes
Cook: 2 Hours
Stand: 15 Minutes

Preheat oven to 450°F. In a large, heavy roasting pan, toss together onion, 1 Tbsp. olive oil and garlic. Top with parsley, rosemary sprigs and thyme sprigs. Place lamb on herb sprigs. In a small bowl, mix together remaining 2 Tbsp. oil, chopped rosemary and chopped thyme; season with salt and pepper. Coat lamb with mixture.

Roast lamb for 15 minutes; reduce oven temperature to 350°F and roast, basting every 15 minutes, until a meat thermometer inserted in thickest part of meat away from bone registers 145°F for medium-rare, 1 hour and 15 minutes to 2 hours.

Make mint sauce: Coarsely chop mint. Transfer to a bowl and stir in vinegar.

Let lamb rest, covered with foil, for 15 minutes. Carve lamb and serve with mint sauce.

Created date

May 2006

Nutritional Information

Calories 502
Fat 19 g
Satfat 6 g
Protein 71 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 218 mg
Sodium 688 mg