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Leg of Lamb with Mint Sauce

Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, April 2004


For the Lamb

  • 1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 4 large garlic cloves, cut into 20 slivers

For the Mint Sauce

  • 1/2 cup white-wine vinegar
  • 1 cup sugar
  • 1 cup packed fresh mint leaves, chopped
  • 1/2 cup water


  1. Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.

  2. Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.

  3. Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

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