Roasted Rosemary Garlic Leg of Lamb with Mint Sauce
Succulent, aromatic, and tender, this leg of lamb is infused with the earthy fragrance of fresh rosemary and coated in a delicious zesty herbed seasoning. Served with a delicious homemade Mint Sauce it’s a timeless classic combining rich, savoury flavours with refreshing herbal notes.
How long will it take?
2 ½ - 3 hours
What’s the serving size?
Serves 8
What do I need?
For the Lamb & Seasoning
- 1 bunch fresh rosemary, divided
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 4 cloves garlic, minced
- Zest of 2 lemons
- 4 tbsp olive oil
- 2 ½ - 3kg whole leg of lamb
For the Mint Sauce
- 1 cup fresh mint leaves
- 2 tsp honey
- 2 tsp salt
- 2 tbsp hot water
- 4 tbsp white wine vinegar
- 8 tbsp olive oil
How do I make it?
- Preheat oven to 200C.
- Divide the bunch of rosemary in half. Strip the leaves from one half of the rosemary and add to a mortar with salt, pepper, garlic, lemon zest, and olive oil. Use a pestle to work the mixture into a paste.
- Place leg of lamb in a roasting pan, fat side up.
- Rub the seasoning mixture over the entire lamb leg.
- Using a sharp knife cut 2-centimetre-deep slits in the lamb fat and slide the reserved rosemary into the slits.
- Place the lamb in the oven, uncovered and cook for 50 minutes per kilo. Remove from oven, cover lightly with aluminium foil and let the lamb rest for 20 minutes before carving.
- Meanwhile, prepare the Mint Sauce by combining mint leaves, honey, salt, water, white wine vinegar, and olive oil in a food processor and blending until smooth.
- Serve lamb with Mint Sauce and your choice of sides.
