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Lamb with Mint Sauce


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  • 1 leg of lamb (3 1/2 to 4lb)
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoons black pepper
  • 1/4 cup wine
  • 1/2 teaspoon salt
  • 2 shallots, minced
  • 1/4 cup white wine
  • 1 cup chicken stock
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 1/4 cup chopped fresh mint
  • fresh mint sprigs


Adapted from


Step 1

Trim the lamb of gristle and excess fat. Use a paring knife to poke thin slits 1/2″ deep all over the lamb (about 10 slits). Stir together garlic, 2 tablespoons of oil, thyme, rosemary, mustard, and pepper. Rub over the surface of the meat, pressing the marinate into the small slits. Make sure the entire lamb is properly covered with the marinade, then let marinate at room temperature for 1 hour.

Preheat the oven to 450F. In a large, heavy skillet, heat the remaining oil over high heat. Add the leg and sear, turning often for about 5 minutes or until well browned on every side.

Place the leg in a large roasting pan. Pour the wine and salt into the skillet the lamb was cooked in, scraping up any browned bits. Pour the wine over the meat. Bake the lamb for 15 minutes in the oven, then reduce the heat to 350F, and continue to roast for 25 minutes for a rare roast, or 35 minutes for medium-rare. Remove the roast from the pan and tent with foil. Allow to rest for 15 minutes before carving.

While the lamb is resting, place the roasting pan the lamb roasted in over medium heat. Stir in the shallots and cook, stirring often, for 5 minutes or until softened. Stir in the wine, bring to a boil, and cook. Stir often for 1 minute until the sauce is reduced to a glaze. Stir in the stock, vinegar and sugar.

Boil rapidly for 2 minutes or until the sauce is slightly thickened. Pour through a fine meshed sieve. Stir in the mint. Garnish with fresh mint sprigs and serve along side the lamb.

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