This Roast Leg of Lamb recipe highlights traditional spring flavors with a savory combination of rosemary, garlic, and a sweet-tangy mint vinegar baste. Popular for holiday meals and Sunday dinners, this dish pairs tender, juicy lamb with a flavorful glaze that balances herbal and acidic notes. The simplicity of the preparation allows the meat's richness to shine, while the minty baste offers a refreshing contrast.
Ingredients
- 1 leg of lamb (3–4 lbs, bone-in)
- 2 tbsp fresh rosemary (chopped (or 2 tsp dried))
- 3 cloves garlic (sliced or chopped)
- ¼ cup fresh mint leaves (chopped)
- ½ cup vinegar (white or apple cider)
- 2 tbsp sugar
Instructions
Step 1: Prepare the Lamb
- Rinse and pat dry the lamb leg.
- Make small incisions in the meat and insert sliced garlic and rosemary.
Step 2: Mix the Baste
- In a small bowl, combine chopped mint leaves, vinegar, and sugar. Stir until sugar dissolves.
Step 3: Roast
- Place lamb in a roasting pan. Roast uncovered at 350°F (175°C) for about 30 minutes per pound.
Step 4: Baste
- Every 20–30 minutes, baste the lamb with the mint vinegar mixture.
Step 5: Rest and Serve
- Let the lamb rest for 10 minutes before slicing. Serve with pan juices or additional baste.
Tips
- Let the lamb rest 10 to 15 minutes before slicing to retain juices
- Finely chop mint leaves for a smoother sauce
- Adjust sugar in the mint sauce for a sharper or sweeter finish
- Add extra garlic chips for a stronger savory flavor
- Baste the lamb every 20 to 30 minutes while roasting
- Use fresh rosemary rather than dried for best aroma
- Serve with roasted potatoes or root vegetables
- Mint sauce can be made ahead and refrigerated
- Works well with bone-in or boneless leg of lamb
Nutrition
Calories: 420kcalCarbohydrates: 6gProtein: 38gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 135mgSodium: 110mgPotassium: 520mgFiber: 0.5gSugar: 4gVitamin A: 120IUVitamin C: 6mgCalcium: 28mgIron: 3.4mg
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