Grilled Herb-Encrusted Leg of Lamb With Fresh Mint

Name: Grilled Herb-Encrusted Leg of Lamb With Fresh Mint Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small boneless leg of lamb (or one large, lamb should total about 5 1/2 pounds); 2 tablespoons kosher salt; 2 teaspoons fresh ground black pepper; ¼ cup Dijon mustard; 4 large garlic cloves, finely chopped (about 2 T.); 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh rosemary; 2 tablespoons granulated sugar, more as needed; 1 teaspoon kosher salt, more as needed; 1 cup chopped of fresh mint (about 1 bunch); ¼ cup white wine vinegar, more as needed; 2 tablespoons olive oil

Servings: persons

2 small boneless leg of lamb (or one large, lamb should total about 5 1/2 pounds)
2 tablespoons kosher salt
2 teaspoons fresh ground black pepper
¼ cup Dijon mustard
4 large garlic cloves, finely chopped (about 2 T.)
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons granulated sugar, more as needed
1 teaspoon kosher salt, more as needed
1 cup chopped of fresh mint (about 1 bunch)
¼ cup white wine vinegar, more as needed
2 tablespoons olive oil

1
At least 1 day ahead, marinate the lamb: Set the lamb flat on a large cutting board.
2
Trim any excess fat and open like a book to make an even thickness all around.
3
Lay a piece of plastic wrap on top of the lamb; pound to flatten slightly to make a more even thickness.
4
Cut the meat into 2 or 3 more manageable pieces.
5
Sprinkle all over with 1 T. of the salt and 1 t. of the pepper.
6
In a small bowl, mix the mustard, garlic, thyme, rosemary and the remaining 1 T. of the salt and 1 t. pepper.
7
Spread all over the lamb, transfer to a large nonreactive dish, cover and refrigerate for at least 24 hours and up to 2 days.
8
Just before grilling, make the sauce: In a medium bowl, whisk 1/4 cup water with the sugar, salt and pepper - they don't have to dissolve completely.
9
Stir in the mint, vinegar and oil.
10
Let sit while the lamb grills.
11
Taste and season with more sugar, salt and pepper if needed (the sauce should have a sharp, acidic tang to complement the rich lamb).
12
Grill the lamb: Heat a gas grill to medium high or prepare a charcoal fire with hot and medium-hot areas.
13
Put the lamb on the grill (on the hotter part if using a charcoal fire) and cook (covered if on a gas grill) without disturbing it until it's nicely browned, about 6-8 minutes.
14
Flip, reduce the heat on the gas grill to medium (or move to the cooler part of the charcoal fire), and cook until and instant-read thermometer inserted into a thicker part of the lamb registers 130 degrees F for med-rare, 5-8 more minutes.
15
Tranfer the lamb to a cutting board, tent with foil, and let rest for 10 minutes.
16
Slice thinly across the grain and serve with the mint sauce.

363

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 2 small boneless leg of lamb (or one large, lamb should total about 5 1/2 pounds), 2 tablespoons kosher salt, 2 teaspoons fresh ground black pepper, ¼ cup Dijon mustard, and more.

Yes, Grilled Herb-Encrusted Leg of Lamb With Fresh 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!

Grilled Herb-Encrusted Leg of Lamb With Fresh Mint Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions