Stephanie da Silva’s Leg of Lamb Collection

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Servings: 8 servings Difficulty: Intermediate
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A succulent, garlic-stuffed roast with bright lemon and fresh rosemary, served with a classic sweet-tangy mint sauce.
Stephanie da Silva’s Leg of Lamb Collection recipe image
Stephanie da Silva’s Leg of Lamb Collection recipe image
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Stephanie da Silva’s Leg of Lamb Collection

Author: chefs-mate Courses:
Difficulty: Intermediate
Servings: 8 servings

Description

This elegant leg of lamb is a centerpiece dish perfect for holiday dinners or special weekend gatherings. The meat is deeply flavored with fresh garlic cloves tucked into shallow slits, then brushed with zesty lemon juice and aromatic rosemary. Roasted until perfectly pink and tender, it offers a rich, savory taste that pairs beautifully with the accompanying traditional mint sauce. The sauce itself balances fresh mint, sugar, and cider vinegar for a refreshing, tangy contrast that cuts through the richness of the meat. Whether you are hosting a formal dinner or a cozy family meal, this recipe delivers restaurant-quality results with simple, high-quality ingredients. The resting period ensures the juices redistribute, keeping every slice moist and flavorful.

Ingredients

Directions

  1. Preheat oven to 325°F (165°C).
  2. Cut eight shallow slits in the surface of the leg of lamb and insert one peeled garlic clove into each slit.
  3. Brush the lamb all over with lemon juice. Sprinkle generously with chopped rosemary, salt, and freshly ground black pepper.
  4. Insert a meat thermometer into the thickest part of the roast, ensuring the bulb reaches the center but does not touch a bone.
  5. Place the lamb on a rack in a roasting pan. Roast for approximately 20 minutes per pound, or until the internal temperature reaches 150°F (65°C) for medium-rare.
  6. Remove the lamb from the oven. Let it stand uncovered for 10 to 15 minutes before carving to allow juices to redistribute.
  7. While the lamb rests, prepare the mint sauce: Place chopped mint in a bowl and sprinkle sugar over it. Crush the mint and sugar together with the back of a spoon.
  8. Pour the boiling water over the mint mixture and let it steep for five minutes.
  9. Add the cider vinegar to the mint and water mixture. Stir well.
  10. Taste the sauce and add more sugar if desired. Warm the sauce slightly before serving.
  11. Slice the lamb and serve with the warm mint sauce on the side.

Note

For best results, let the lamb come to room temperature for 30 minutes before roasting.

The internal temperature will rise about 5°F during the resting period. For well-done, roast until the thermometer reads 160°F.

Mint sauce can be made up to 24 hours in advance. Store covered in the refrigerator and bring to room temperature before serving.

If fresh rosemary is unavailable, use 1 teaspoon of dried rosemary, though fresh is preferred for better flavor.

Keywords: leg of lamb, roast lamb, garlic roast, rosemary lamb, mint sauce, holiday dinner, christmas dinner, easter dinner, british roast, lemon lamb, roasting, meat dinner, special occasion, fresh herbs, garlic cloves, cider vinegar, fresh mint, slow roast, mediterranean flavors, classic roast
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