Filed Under: how to cook lamb, leg of lamb, roast lamb, spring lamb

Roast Leg of Lamb with Mint Sauce

This succulent leg of spring lamb is tender and juicy. The mild flavour of spring lamb makes this the perfect recipe to introduce your kids to the taste of lamb.

April 8th, 2012

Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Jane Hardin

Prep Time
20 minutes
Cook Time
2 minutes
  • 1 leg of lamb, approximately 5 pounds
  • 1/4 Cups olive oil
  • 4 cloves garlic, thinly sliced
  • 1 bunch of rosemary, broken into 1-inch sprigs
  • 3 tsp kosher salt
  • 1-1/2 tsp cracked black pepper
  • 2 pounds new potatoes, halved
  • 3 white onions, peeled and cut into wedges
  • Mint Sauce:
  • 1 cup red wine vinegar
  • 1/4 cup brown sugar
  • 2 cups fresh mint leaves
  • 1 cup Italian parsley leaves
  • 1 shallot, roughly chopped
  • 1 clove garlic
  • 1 cup olive oil
  • 1/2 tsp kosher salt
  1. Preheat oven to 425 F.

  2. Rub leg with 3 tablespoons of olive oil.

  3. Make small incisions in the meat and stud the leg by pushing pieces of garlic and sprigs of rosemary into each incision.

  4. Season with 2 teaspoons salt and 1 teaspoon black pepper.

  5. In a large bowl, mix potatoes and onion wedges with remaining olive oil, salt and pepper.

  6. Place lamb in roasting pan and spread onions and potatoes around the pan.

  7. Roast for approximately 1.5 hours or until internal temp reaches 145 F for medium rare.

  8. Remove from oven and let rest for 15 minutes before carving. Serve with Mint Sauce (see recipe, below).

  9. Mint Sauce:

  10. Combine red wine vinegar and brown sugar in a small pot and bring to a boil, stirring to dissolve the sugar.

  11. Simmer until the liquid has reduced to a syrupy consistency, approximately 5 minutes. Let cool.

  12. Purée the mint, parsley, shallot, garlic and salt in a food processor.

  13. With the processor running, pour in the cooled sugar mixture and olive oil.

Nutrients Per Serving

Nutrients per serving: 584 calories, 54.7 g protein, 22.4 g fat, 40.1 g carbohydrates, 5 g fibre. Excellent source of thiamine, vitamins B6 and B12.Credits: Photography by Michael Alberstat, Food Styling by Sue Henderson

Roast Leg of Lamb with Mint Sauce