Roast Leg of Lamb with Fresh Mint Sauce



  • 1 5-6 lb leg of lamb, bone in
  • ¼ cup (60 mL) olive oil
  • 4 tbsp fresh rosemary, minced
  • 4 cloves garlic minced plus 2 cloves, sliced
  • Salt and pepper

Fresh Mint Sauce

  • 1 cup (250 mL) fresh mint leaves, sliced
  • 2 tbsp shallots, minced
  • 2 tbsp sugar
  • ¼ cup (60 mL) white wine vinegar
  • 2 tbsp vegetable broth [Look for allergen-free, GF brands]
  • Salt and pepper

Makes: 6-8 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  1. Pre-heat oven to 375° F. Using a sharp paring knife, make 1-inch slits all over the lamb leg (approx. 16-20). Insert sliced garlic into slits.
  2. Place lamb, fat side up into a large roasting pan.
  3. In a bowl, combine olive oil, rosemary, minced garlic, salt and pepper.
  4. Rub mixture into lamb, coating thoroughly.
  5. Roast lamb until your thermometer reads 130°-140° F, for medium rare. Remove from oven, tent with tin foil and rest 10 minutes.
  6. For sauce, combine all ingredients in a small bowl until sugar dissolves.
  7. Carve lamb and serve with mint sauce.

is a chef and recipe developer.