Entree: Ireland – Dublin & East – Roast Lamb with Mint Sauce (Oven-roasted leg of lamb served with a bright, tangy mint-and-vinegar sauce)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Additional 20 min

Total 2 hrs 10 min

Ingredients

- 1 bone-in leg of lamb, approx. 5 lb (2.3 kg)
- 4 cloves garlic, sliced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) fresh rosemary, finely chopped
- 1 tbsp (3 g) fresh thyme leaves, chopped
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 ml) beef or lamb stock (optional, for the roasting pan)
- For the mint sauce:
- 1 cup packed (approx. 30 g) fresh mint leaves, finely chopped
- 1/2 cup (120 ml) malt vinegar
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) boiling water
- Pinch of salt

Instructions

1. Remove the lamb from the refrigerator 30–45 minutes before roasting to come closer to room temperature. Preheat the oven to 425°F (220°C).
2. Make small 1/2-inch slits all over the leg and insert slices of garlic into the slits. Rub the lamb all over with olive oil, then press the chopped rosemary, thyme, salt, and black pepper into the surface.
3. Place the lamb on a rack in a roasting pan. Pour the stock into the bottom of the pan if using (this helps keep drippings from burning).
4. Roast at 425°F (220°C) for 15 minutes to develop color, then reduce the oven temperature to 350°F (175°C) and continue roasting. For medium-rare, roast about 15–20 minutes per pound (total roasting time approx. 75–100 minutes for a 5 lb leg); adjust time for desired doneness and use a meat thermometer (130–135°F / 54–57°C for medium-rare after resting).
5. Remove the lamb from the oven when the internal temperature is about 5–10°F (3–6°C) below your target, transfer to a cutting board, and tent loosely with foil. Let rest 15–20 minutes before carving so juices redistribute.
6. While the lamb is resting, make the mint sauce: place the finely chopped mint and sugar in a small bowl. Add the boiling water and stir until the sugar dissolves. Stir in the malt vinegar and a pinch of salt, taste, and adjust sugar or vinegar to balance acidity and sweetness.
7. Carve the lamb into slices and serve with the mint sauce on the side. Use pan juices if desired to spoon over the meat.