📝 About This Recipe
This quintessential Easter centerpiece captures the very essence of spring with its succulent, tender meat and vibrant herbal aromatics. Our recipe uses a bone-in leg for maximum flavor, rubbed with a pungent paste of garlic, rosemary, and lemon zest that caramelizes into a stunning golden crust. Paired with a traditional, sharp British-style mint sauce, it offers a perfect balance of rich savory notes and bright, acidic freshness that has defined holiday tables for generations.
🥗 Ingredients
The Lamb Roast
- 5-6 pounds Bone-in Leg of Lamb (brought to room temperature for 1 hour)
- 2 tablespoons Kosher Salt (plus more to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 3 tablespoons Olive Oil (extra virgin)
The Herb Rub
- 6 cloves Garlic (minced into a paste)
- 3 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 tablespoon Lemon Zest (from one large lemon)
- 1 tablespoon Dijon Mustard (acts as a binder)
Classic Mint Sauce
- 2 cups Fresh Mint Leaves (tightly packed, stems removed)
- 2 tablespoons Boiling Water (to soften the leaves)
- 1 tablespoon Granulated Sugar (adjust to taste)
- 4 tablespoons White Wine Vinegar (or apple cider vinegar)
- 1 pinch Sea Salt (to balance acidity)
Roasting Bed
- 1 large Yellow Onion (cut into thick rounds)
- 2 pieces Carrots (split lengthwise)
- 1/2 cup Beef or Lamb Stock (poured into the pan to prevent scorching)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator at least 1 hour before cooking to take the chill off; this ensures even roasting throughout the meat.
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2
Preheat your oven to 425°F (220°C). Position the oven rack in the lower third of the oven.
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3
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, lemon zest, Dijon mustard, salt, and pepper to create a thick, fragrant paste.
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4
Pat the lamb leg dry with paper towels. Using a sharp paring knife, score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
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5
Massage the herb paste all over the lamb, ensuring it gets into the scored fat and any crevices. Use your hands to really work the flavors in.
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6
Place the onion rounds and carrots in a large roasting pan to act as a natural rack. Set the lamb on top of the vegetables and pour the stock into the bottom of the pan.
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7
Place the lamb in the oven and roast at 425°F for 20 minutes to sear the exterior and lock in the juices.
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8
Reduce the oven temperature to 325°F (165°C). Continue roasting for approximately 15 minutes per pound. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C) on a meat thermometer.
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9
While the lamb roasts, prepare the mint sauce. Finely chop the fresh mint leaves and place them in a small heat-proof bowl.
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10
Stir the sugar into the mint, then pour over the 2 tablespoons of boiling water. Let it sit for 5 minutes to release the mint oils.
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11
Stir in the white wine vinegar and a pinch of salt. Taste and adjust sugar or vinegar as needed. Let the sauce sit at room temperature to infuse.
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12
Once the lamb reaches your desired temperature, remove it from the oven. Transfer the meat to a carving board and tent loosely with foil.
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13
Allow the lamb to rest for at least 20-30 minutes. This is crucial as it allows the juices to redistribute, ensuring every slice is moist.
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14
Carve the lamb against the grain into thin slices. Serve on a warmed platter with the mint sauce on the side.
💡 Chef's Tips
Always use an instant-read thermometer; the thickness of the leg varies, making time-based roasting unreliable. If the herb rub starts to brown too quickly, tent the top of the lamb with foil halfway through cooking. For the best mint sauce, use only fresh spearmint; dried mint will result in a gritty, dull-flavored sauce. Don't discard the pan drippings! Use them to make a quick gravy or pour them over roasted potatoes. If you prefer your lamb more well-done, cook to an internal temperature of 145°F for medium or 160°F for well-done.
🍽️ Serving Suggestions
Serve with classic fondant potatoes or buttery mashed potatoes to soak up the juices. Pair with honey-glazed roasted carrots or steamed spring peas with shallots. A bold Red Bordeaux or a peppery Syrah complements the gaminess of the lamb beautifully. For a lighter pairing, serve alongside a crisp arugula salad with a lemon vinaigrette. Provide a small bowl of Maldon sea salt on the table for guests to sprinkle over the freshly carved meat.