Leg of lamb with very minty sauce recipe
Leg of Lamb with Very Minty Sauce
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Love the classic mint and lamb combo? Double up with this holiday recipe that includes both fresh mint and mint jelly.
Ready in: 1 hour 10 mins
- 2/3 cup mint jelly
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh mint
- 1 (2 1/4 pound) boneless leg of lamb, butterflied
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Juice from 1 lemon
- 2/3 cup dry white wine
Prep: 20 mins | Cook: 50 mins
1. Preheat oven to 400 degrees F and coat a roasting pan with nonstick cooking spray.
2. Stir mint jelly, lemon juice, and fresh mint together in a saucepan. Set over medium heat and cook for about 5 minutes to melt the jelly. Turn off heat.
3. Set lamb between two layers of plastic wrap. Use a rolling pan to flatten the meat to be about 1 inch thick. Discard plastic wrap.
4. Spread 2 tablespoons of the mint jelly mixture over the lamb. Season with garlic, rosemary, salt, and pepper, and drizzle with half of the lemon juice. Roll up from the widest side and tie with kitchen string.
5. Set the lamb in the roasting pan. Drizzle with remaining lemon juice and the wine.
6. Roast for about 50 minutes, until lamb reaches 140 degrees F. Remove from oven and let rest for 10 minutes.
7. While lamb is resting, set the mint sauce back over the heat to warm. Slice lamb and serve with sauce.
Reference: Leg of lamb with very minty sauce recipe
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