Roast Leg of Lamb with Rhubarb Mint Chutney Recipe

Name: Roast Leg of Lamb with Rhubarb Mint Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each leg of lamb; 1 tablespoon vegetable oil; 2 teaspoons mint leaves dried; 1 teaspoon lemon zest grated; 1 tablespoon butter; 1 small onions minced; 3 cups rhubarb chopped; ⅔ cup sugar granulated; 1/4 cup lemon juice fresh; 1 x salt; 1 x black pepper

Servings: persons

1
Use fresh or frozen, short-cut, leg of lamb.
2
If using frozen, thaw in refrigerator overnight.
3
Trim any excess fat from lamb and make several slits in meaty side.
4
Stir together oil, half the mint and half the lemon zest.
5
Rub all over leg, making sure it goes into the slits.
6
(Leg can be prepared to this point, covered and refrigerated for up to one day)
7
To make Rhubarb Mint Chutney, melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft.
8
Add rhubarb, sugar, lemon juice, remaining mint and remaining lemon zest.
9
Bring to boil stirring to dissolve sugar.
10
Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened.
11
Season to taste with salt and pepper.
12
(Chutney can be prepared, cooled, covered and refrigerated for up to 2 days.)
13
Place lamb on rack in shallow roast pan; roast, uncovered, in 450F(230C) oven for 15 minutes.
14
Reduce temperature to 325F(160C) and continue roasting for about 1 hour and 15 minutes longer or until internal temperature is 130F(54C) to 140F(60C) on meat thermometer.
15
Remove lamb and let rest for 15 minutes under tent on foil before carving.

279

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 11 ingredients. The key ingredients include: 1 each leg of lamb, 1 tablespoon vegetable oil, 2 teaspoons mint leaves dried, 1 teaspoon lemon zest grated, and more.

Yes, Roast Leg of Lamb with Rhubarb Mint Chutney 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!

Roast Leg of Lamb with Rhubarb Mint Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions