Herb-Crusted Roast Lamb with Mint Sauce
For the lamb:
- 1 leg of lamb, bone-in (approximately 5 pounds or 2.2 kg)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
For the mint sauce:
- 1 cup fresh mint leaves, finely chopped
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
- 1/4 cup boiling water
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the minced garlic, rosemary, thyme, parsley, olive oil, salt, and black pepper. Mix well to create a herb paste.
- Place the leg of lamb on a cutting board and pat it dry with paper towels. Make small incisions all over the lamb using a sharp knife.
- Rub the herb paste all over the lamb, making sure to press it into the incisions and coat all sides of the meat.
- Place the seasoned leg of lamb on a rack in a roasting pan, with the fat side facing up.
- Roast the lamb in the preheated oven for approximately 20 minutes per pound (45 minutes per kg). This will result in a medium-rare to medium doneness. If you prefer your lamb more well-done, roast it for a few minutes longer. Use a meat thermometer to ensure the internal temperature of the lamb reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- While the lamb is roasting, prepare the mint sauce. In a small bowl, combine the chopped mint leaves, white wine vinegar, sugar, boiling water, salt, and pepper. Stir well until the sugar dissolves. Set aside to let the flavors meld.
- Once the lamb reaches the desired doneness, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for about 15 minutes. This resting period allows the juices to redistribute, resulting in a tender and juicy roast.
- After resting, transfer the roast lamb to a cutting board and carve it into slices. Serve immediately with the mint sauce on the side.
Enjoy your flavorful herb-crusted roast lamb with mint sauce!