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Holiday Christmas Lamb Roast with Mint and Garlic

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine British, Mediterranean, Middle Eastern
Servings 8

Equipment

  • Roasting pan with rack A sturdy roasting pan with a rack is ideal for keeping the lamb elevated so it cooks evenly. If you don’t have a rack, place the lamb directly on a bed of chopped vegetables (onion, carrots, celery) to mimic a rack and add flavor.
  • Meat Thermometer This is key to ensure your lamb is cooked perfectly to your desired level of doneness. A digital probe thermometer is especially handy.
  • Chef’s knife and cutting board For prepping the garlic, herbs, and carving the lamb post-roast.
  • Small Food Processor or Mortar and Pestle To combine the garlic, mint, herbs, and oil into a paste. You can do this by hand with a knife, but a food processor saves time.
  • Aluminum foil Essential for tenting the roast while it rests to lock in juices.

Ingredients
  

For the Lamb

  • 1 bone-in leg of lamb about 5 to 6 pounds
  • 10 garlic cloves minced
  • 1/2 cup fresh mint leaves finely chopped
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1/3 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

For the Roasting Pan

  • 1 cup dry white wine or chicken broth
  • 1 large onion quartered
  • 3 carrots cut into large chunks
  • 3 celery stalks cut into large chunks
  • 1 bulb garlic halved crosswise

Optional Mint Sauce (to serve)

  • 1/2 cup fresh mint leaves
  • 1 tablespoon sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons boiling water

Instructions
 

Prep the Lamb

  1. Begin by patting the lamb dry with paper towels. This helps the marinade stick better and promotes browning in the oven. Place the lamb on a cutting board and, using a sharp knife, make shallow slits all over the surface to allow the marinade to penetrate deeply.

Make the Herb Paste

  1. In a small food processor (or with a mortar and pestle), blend together the minced garlic, mint, rosemary, thyme, lemon zest, lemon juice, Dijon mustard, olive oil, salt, and pepper until a thick paste forms.

Marinate the Lamb

  1. Rub the herb paste generously all over the lamb, making sure to push some of it into the slits. If time allows, cover and refrigerate the lamb for several hours or overnight to let the flavors develop. Let it come to room temperature before roasting.

Preheat and Set Up the Roasting Pan

  1. Preheat your oven to 400°F (200°C). In your roasting pan, create a bed of vegetables by placing the onion, carrots, celery, and halved garlic bulb at the bottom. Add the wine or broth to the pan. Place the lamb on a rack above the vegetables (or directly on top if not using a rack).

Roast the Lamb

  1. Roast uncovered for 20 minutes at 400°F to develop a beautiful crust, then reduce the oven temperature to 325°F (165°C) and continue roasting for about 1 hour 40 minutes more, or until a thermometer inserted into the thickest part of the meat reads 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.

Rest the Meat

  1. Once the lamb is done, transfer it to a cutting board and tent loosely with foil. Let it rest for at least 20 minutes. This helps the juices redistribute and makes carving easier.

Optional Mint Sauce

  1. While the lamb rests, make a quick mint sauce by combining mint leaves, sugar, and vinegar in a bowl. Pour boiling water over the mixture, stir to dissolve the sugar, and let sit for 10 minutes.

Carve and Serve

  1. Slice the lamb against the grain and serve with pan juices or a drizzle of the optional mint sauce. Don’t forget to spoon some of those beautifully caramelized veggies onto each plate.