Lemon and Mint Roasted Lamb Recipe

Name: Lemon and Mint Roasted Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boneless leg of lamb, rinsed and patted dry; 12 -ounce bottle lemon pepper dressing; 2 tablespoons minced garlic; 1 tablespoon paprika; 1/2 cup mint leaves, chopped; 1 onion, thinly sliced; Saffron Couscous with Goat Cheese, recipe follows; 2 cups low sodium chicken broth; 1 pinch saffron threads; 1/2 teaspoon salt; 1 (10-ounce) box instant couscous; 1/2 cup slivered almonds, toasted; 1/3 cup dried apricots, chopped; 1/3 cup raisins; 4 ounces goat cheese, crumbled; 1/2 cup nicoise olives, pitted; 1/4 cup finely chopped parsley leaves

Servings: persons

3 pounds boneless leg of lamb, rinsed and patted dry
12 -ounce bottle lemon pepper dressing
2 tablespoons minced garlic
1 tablespoon paprika
1/2 cup mint leaves, chopped
1 onion, thinly sliced
Saffron Couscous with Goat Cheese, recipe follows
2 cups low sodium chicken broth
1 pinch saffron threads
1/2 teaspoon salt
1 (10-ounce) box instant couscous
1/2 cup slivered almonds, toasted
1/3 cup dried apricots, chopped
1/3 cup raisins
4 ounces goat cheese, crumbled
1/2 cup nicoise olives, pitted
1/4 cup finely chopped parsley leaves

1
In large zip-top bag, add lamb, lemon pepper marinade, minced garlic, paprika, and mint.
2
Squeeze out air and let marinade at room temperature for 30 minutes.
3
Preheat oven to 450 degrees F.
4
Place sliced onions in bottom of roasting pan.
5
Remove lamb from bag and place on top of onions.
6
Pour marinade mixture over lamb.
7
Place in preheated oven and immediately reduce heat to 375 degrees F. Roast for approximately 30 minutes per pound or until a meat thermometer inserted into the thickest part of the meat registers 165 degrees F.
8
Remove from oven and tent with aluminum foil and let rest for 10 minutes before carving.
9
Serve with Saffron Couscous.
10
In a medium saucepan, bring broth, saffron, and salt to a boil.
11
Remove from heat and stir in couscous.
12
Cover and set aside for 5 minutes.
13
Transfer cooked couscous to a medium bowl and fluff with a fork.
14
Add remaining ingredients and toss to combine.

1546

kcal

Calories

Fat

Carbs

138

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 17 ingredients. The key ingredients include: 3 pounds boneless leg of lamb, rinsed and patted dry, 12 -ounce bottle lemon pepper dressing, 2 tablespoons minced garlic, 1 tablespoon paprika, and more.

Yes, Lemon and Mint Roasted Lamb falls under the Soups & Stews 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!

Lemon and Mint Roasted Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions