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Published 16/03/2026
0:35
Serves 6
Hard

Roast leg of lamb with mint sauce

Packed with classic spring flavours, this lamb is studded with garlic and rosemary and finished with a bright, fresh mint sauce.

Although it takes a little time and care, you’ll be rewarded with beautifully tender, perfectly pink meat that’s well worth the wait. Our rosemary leg of lamb recipe is perfect for Easter and roast dinners. Serve with your favourite side dishes for a true springtime feast.

What you'll need...

  • 1 butterflied lamb leg (about 1.8kg)
  • Finely grated zest 1 lemon
  • 5 large garlic cloves, finely sliced
  • 2 rosemary sprigs, leaves picked
  • 1-2 tsp olive oil

For the mint sauce

  • 1 tbsp boiling water
  • 1 tbsp soft brown sugar or demerara sugar, plus a little extra (optional)
  • 2 tbsp sherry vinegar
  • 3 tbsp finely chopped mint leaves

Method

  1. Lay the butterflied lamb skin-side up on a board and trim away any very thick patches of fat to leave an even finish. Score the fat in a 2cm diamond pattern, taking care not to cut into the meat. Turn the lamb over and make deep cuts in the meat at 1cm intervals, then rub with the lemon zest. Push slivers of garlic and rosemary into the cuts and season generously. If time allows, cover and chill overnight.

  2. Heat the oven to 200°C/180°C fan/gas 6. If needed, cut the lamb in half so it fits comfortably in a large frying pan. Heat 1 tsp oil in this large frying pan over a medium heat, add the lamb skin-side down and cook until the fat has rendered and the skin is golden and crisp. Turn briefly to colour the other side, then transfer to a roasting tray, skin-side up. Repeat with the remaining half of lamb.

  3. Roast for about 20 minutes, or until a thermometer inserted into the thickest part reads 60°C. Rest the lamb in a warm place for 10 minutes before carving.

  4. While the lamb rests, make the mint sauce. Stir the boiling water and sugar together until dissolved, then mix in the vinegar and chopped mint. Season to taste, adjusting the sweetness or sharpness if needed, and serve alongside the lamb.

Shop the tools you will need

Secondary image for image of Oak Butchers Block Large 46 cm x 36 cm x 4 cm Main image for image of Oak Butchers Block Large 46 cm x 36 cm x 4 cm

£149.00

Secondary image for image of Porto Reactive Glaze Platter Green 40cm Main image for image of Porto Reactive Glaze Platter Green 40cm

£45.00

Secondary image for image of Professional X50 Contour Carving Knife 25cm / 10in Main image for image of Professional X50 Contour Carving Knife 25cm / 10in

£34.00

Secondary image for image of Elite Tri-Ply Roasting Tin with Large V-Shape Rack 35.5cm x 26cm Main image for image of Elite Tri-Ply Roasting Tin with Large V-Shape Rack 35.5cm x 26cm

£115.00

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