Roast Leg of Lamb with Fresh Mint Sauce

Yield: 8 Servings
Cost per Serving: $6.34
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Recipe Time

Cook Time:
Prep Time:
Stand: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 502
  • Fat: 19g
  • Saturated fat: 6g
  • Protein: 71g
  • Carbohydrate: 4g
  • Fiber: 1g
  • Cholesterol: 218mg
  • Sodium: 688mg


  • Lamb:
  • 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


  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.
  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.
  3. Make mint sauce: Coarsely chop mint. Transfer to a bowl and stir in vinegar.
  4. Let lamb rest, covered with foil, for 15 minutes. Carve lamb and serve with mint sauce.
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