A perfectly roasted, herb-crusted boneless leg of lamb with a fresh homemade mint sauce is a real crowd pleaser! With this easy recipe, you’ll be able to make deliciously tender and mouth-watering lamb at home that your whole family will love!
Mix the mustard, olive oil, garlic, fresh herbs, salt and pepper together to make a paste.
Pat the lamb dry, then rub the paste evenly over the lamb (keeping the netting on the meat).
Place the lamb, fat side up on a roasting pan with a rack. Roast uncovered at 450 degrees Fahrenheit for 15 minutes to sear the outside, then lower the heat to 350. Roast for an additional 1 hour and 15 minutes or until the internal temperature is about 135 degrees Fahrenheit in the thickest part of the lamb.
Let the lamb rest for at least 20 minutes. The internal temperature will rise about 5 degrees to 140 (medium).
Finely chop the fresh mint and put in a small bowl.
Add the white wine vinegar and mix well.
Add the sugar and salt and stir until dissolved.
Slowly add in the water and stir well, the “sauce” will be watery with clumps of mint.
*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
Remove lamb from the fridge at least 1-2 hours before roasting, which will help it cook more evenly.
Most boneless legs of lamb are sold in stores with a netting which helps it stay together. Do not remove this netting, it helps to keep the shape of the meat.
If you like your lamb cooked more, increase the cooking time accordingly – though lamb tends to get tough when it’s cooked more than medium.
Once the meat has rested, cut off the netting with scissors and then carve the lamb into ¼ inch or so slices.