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Prep Time
15 Mins
Cook Time
2 Hours
Stand Time
15 Mins
Yield
8 Servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

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