Crusty Roast Leg of Lamb with British Mint Sauce

Name: Crusty Roast Leg of Lamb with British Mint Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 garlic cloves, peeled; 1/2 cup red wine vinegar; 2 tablespoons thyme; 1 1/2 cups water; One 9- to 10-pound whole leg of lamb; 1 medium onion, coarsely chopped; 2 cups dry white wine; 2 tablespoons extra-virgin olive oil; 4 bay leaves; Salt and freshly ground pepper; 1/2 cup white wine vinegar; 1/2 cup finely chopped mint; 1 tablespoon unsalted butter

Servings: persons

20 garlic cloves, peeled
1/2 cup red wine vinegar
2 tablespoons thyme
1 1/2 cups water
One 9- to 10-pound whole leg of lamb
1 medium onion, coarsely chopped
2 cups dry white wine
2 tablespoons extra-virgin olive oil
4 bay leaves
Salt and freshly ground pepper
1/2 cup white wine vinegar
1/2 cup finely chopped mint
1 tablespoon unsalted butter

1
In a blender, puree 10 of the garlic cloves with the red wine vinegar, thyme and 1/2 cup of the water.
2
Put the lamb in a roasting pan and pour the marinade over it.
3
Cover and refrigerate overnight.
4
Preheat the oven to 325.
5
Spread the onion and the remaining 10 garlic cloves under the leg of lamb.
6
Add the wine to the pan and rub the lamb with the olive oil.
7
Top with the bay leaves and season with salt and pepper.
8
Roast the lamb for about 4 1/2 hours, or until an instant-read thermometer inserted in the thickest part of the meat registers 160.
9
If the pan begins to look dry during cooking, add 1/2 cup of water.
10
Transfer the lamb to a carving board.
11
In a small saucepan, combine the remaining 1/2 cup of water with the white wine vinegar, mint, butter and a pinch of salt and bring to a boil.
12
Simmer over moderate heat until the broth resembles mint tea, about 3 minutes.
13
Carve the lamb and serve with the mint broth.

863

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 20 garlic cloves, peeled, 1/2 cup red wine vinegar, 2 tablespoons thyme, 1 1/2 cups water, and more.

Yes, Crusty Roast Leg of Lamb with British Mint Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!