Spring Leg of Lamb with Fresh Mint Sauce

Spring Leg of Lamb with Fresh Mint Sauce

Spring Leg of Lamb with Fresh Mint Sauce

Yield: Makes 1 Cup


1 leg of lamb, about 6 lb., trimmed of most of the fa
2 Tbsp. olive oil
2 Tbsp. lemon juice
2 Tbsp. kosher salt
1 Tbsp. garlic, minced
1 Tbsp. fresh rosemary, minced
1 Tbsp. Aleppo pepper plus more for garnish
1 Tbsp. ground cumin
1 cup Champagne vinegar
1/3 cup honey
1 Tbsp. shallot, minced
½ cup fresh mint, finely chopped


With a thin knife make slits in all of the meaty parts of the lamb about every ½-in. and about ½-in. deep.  Whisk remaining ingredients together and pour over lamb, turning and massaging the marinade into the flesh.  Wrap in plastic and refrigerate for several hours or overnight.  Remove from refrigerator an hour before cooking to bring to room temperature.

Oven Temperature: 550-580 degrees

Flame Height: 1

Place the lamb in a roasting pan lined with heavy duty foil.  Roast in the center of the oven until nicely browned.  Cover with foil and continue to cook for 1 ½ hours, rotating and basting every 20 minutes. 

While the lamb is cooking, make the mint sauce.  In a small saucepan bring the vinegar, honey and shallot to a boil and simmer until reduced by half or more.  It should be slightly syrupy.  Pour into a bowl and let cool for a few minutes.  Add mint and cover with plastic wrap to steep.

When the internal temperature of the lamb reaches 125F, remove foil.

Flame Height: 5

Baste one more time and roast for a few more minutes to brown and crisp.

Transfer to a cutting board and tent with foil.  Let rest for 15 minutes before slicing.  Serve with mint sauce and garnish with additional Aleppo pepper.

Leave a Review


Facebook Twitter YouTube RSS houzz

Subscribe to our mailing list