Cooking Times

45 min
Prep Time
110 min
Cook Time
155 min
Total Time

Ingredients (11 items)

5.00 lbs Leg of lamb
bone-in
6.00 Garlic cloves
slivered
4.00 sprigs Fresh rosemary
3.00 tbsp Olive oil
2.00 tbsp Sea salt
flaky
1.00 tbsp Black pepper
cracked
1.00 cup Fresh mint leaves
for sauce
0.50 cup White vinegar
2.00 tbsp Sugar
0.50 cup Boiling water
1.00 cup Red wine
for gravy

Instructions (8 steps)

1
Cut slits all over lamb. Insert garlic slivers and rosemary sprigs.
2
Rub lamb with olive oil, salt, and pepper. Let stand 30 minutes.
30 minutes
3
Roast at 425°F for 20 minutes to sear and brown.
20 minutes
4
Reduce heat to 325°F. Roast 1.5 hours for medium-rare (135°F internal).
90 minutes
5
Make mint sauce: chop mint finely, mix with sugar and boiling water.
6
Add vinegar to mint mixture. Let steep while lamb roasts.
30 minutes
7
Rest lamb 20 minutes tented with foil. Make gravy from drippings and wine.
20 minutes
8
Carve lamb, serve with mint sauce, roasted kumara, and green salad.