Roast Leg of Lamb Recipe (With Mint Sauce on the Side)!

Roast Leg of Lamb with Mint Sauce Recipe

Do you enjoy eating lamb? Then grab a knife and fork in celebration on May 7th for National Roast Leg of Lamb Day. A succulent roast leg of lamb is a great alternative to feed your flock (no pun intended). We can also assure you that children get a kick out of the look of lamb. Roasting is still the most popular way to prepare lamb, and there are plenty of kid-friendly spices and seasoning that can be marinated within the meat. Mint sauce provides a sweet and tangy taste at the same time, but you’ll notice that this recipe has the sauce being served on the side. Mint and meat might still be too strange of a taste sensation for some young palates….

  • 4 to 5 lbs leg of lamb
  • 2 tablespoons salt
  • 2 cloves crushed garlic
  • 1 tablespoon black pepper
  • 2 teaspoons dried crushed rosemary

Mint Sauce

  • ¼ cup water
  • ½ cup malt vinegar
  • 1 tablespoon sugar
  • ¼ cup finely chopped fresh mint
  1. First, make the mint sauce. Combine the sugar and water in a 1 quart saucepan. Bring to a boil over high heat and stir until the sugar has dissolved completely.
  2. Remove the pan from the heat and stir in the vinegar and mint leaves.
  3. Set aside the mint sauce and allow it to cool at room temperature for 2 or 3 hours.
  4. Preheat the oven to 500 degrees.
  5. Combine pepper, rosemary, salt, and garlic to form a paste.
  6. Cut slits in the lamb with the point of a small knife and fill the slits with the spice mixture.
  7. Place the lamb in a roasting pan and roast for 15 minutes.
  8. Reduce the temperature to 375 degrees for one hour.
  9. Place the lamb on a heated platter and allow it to rest for 15 minutes before slicing.
  10. Stir the mint sauce and pour it into a sauceboat. Serve separately with the lamb.

Now that everyone has been satisfied with your delicious roast leg of lamb, don’t toss those leftovers out. Even if you have a few shredded pieces and the bone, you are still able to create another meal or two from them. Use the leftovers to cook up a stew, or slice larger pieces of the lamb thinly to make a yummy Panini sandwich–or even a Shepherd’s Pie.