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Leg of lamb roast on cutting board.

Easy Roasted Lamb with Mint Sauce

Kaylie
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!
5 from 3 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Resting time 20 mins
Total Time 1 hr 40 mins
Course dinner, Main Course
Cuisine American
Servings 6 people
Calories 1119 kcal

Equipment

  • 1 roasting tray with rack

Ingredients
  

Lamb

  • 5 to 6 pounds Leg of lamb, boneless and trimmed
  • 5 cloves garlic about 4 teaspoons
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoons fresh thyme leaves, chopped
  • 1 ½ tablespoons dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, coarsely ground

Mint Sauce

  • 1 cup fresh mint leaves lightly packed
  • 2 tablespoons white wine vinegar
  • 2 tablespoons white sugar
  • ¼ teaspoon kosher salt
  • 3 tablespoons water

Instructions
 

For the lamb

  • Preheat the oven to 450 degrees Fahrenheit.
  • 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).

Mint Sauce

  • 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. 

Notes

*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.
  • Cooking times will vary per oven.

Nutrition

Serving: 8peopleCalories: 1119kcalCarbohydrates: 7gProtein: 63gFat: 91gSaturated Fat: 39gPolyunsaturated Fat: 7gMonounsaturated Fat: 38gCholesterol: 276mgSodium: 1529mgPotassium: 917mgFiber: 1gSugar: 4gVitamin A: 400IUVitamin C: 6mgCalcium: 102mgIron: 7mg
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