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Easy Roast Lamb with Mint Sauce

Easy Roast Lamb with Mint Sauce

I had to learn to like lamb back when I first started dating my husband, Zak. Before he and I were dating, you couldn’t get me to try lamb, let alone like it.  I was obviously living in my head.

Zak, being British, loves lamb. For our first Valentine’s Day together, I decided to give lamb a try. The things we do for love, right?  I made him a surprise dinner, Lamb Chops with Mint Sauce and Mushrooms with Celery Root Puree.

What I discovered was that lamb bought from a butcher shop, rather than a chain grocery store, and cooked to no more than medium doneness (unless it’s being slow cooked), is delicious!  And the mint sauce only makes it better.

A boneless leg of lamb is perfect for a holiday dinner or Sunday roast, plus it’s easier to slice than bone-in. Try serving lamb with celery root gratin (it’s like scalloped potatoes, only tastier) and something green, like asparagus, baby sweet peas, or a simple green salad.

How Long Do You Roast A Boneless Leg Of Lamb?

If you want to cook a larger roast, follow this how-to guide for roasting a boneless leg of lamb. It’s from the Healthy Butcher, I think it’s genius.

First: Oven sear roast at 450°F for 7 minutes per pound, up to a max of 30 minutes.
Second: Reduce oven heat to 325°F and roast for: 15 to 20 minutes per pound for medium-rare (125°F) or 20 to 25 minutes per pound for medium (135°F).

(Remember, as the roast comes out of the oven and rests for 10-15 minutes it will continue to cook 5 more degrees)


Easy Roast Lamb with Mint Sauce

Easy Roast Lamb with Mint Sauce


Roast Lamb
1 boneless leg of lamb (about 2 pounds), tied
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 tablespoon minced garlic (about 2 cloves)
1 teaspoon salt
½ teaspoon pepper
Mint Sauce
¼ cup minced fresh mint
3 tablespoons olive oil
4 teaspoons white wine vinegar
2 teaspoon Dijon mustard
2 teaspoons honey


  1. Mix together olive oil, rosemary, garlic, salt and pepper. Spread the paste over the entire roast, and let stand at room temperature for 30 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 450°F.
  2. Transfer roast to wire rack set in a rimmed baking sheet. Roast for 14 minutes, then reduce oven heat to 325°F and roast until instant-read thermometer inserted into center of roast registers 125°F for medium-rare, about 30 minutes, or 135° degrees for medium, about 40 minutes.
  3. Transfer roast to carving board; let rest 15 minutes. Meanwhile, mix together mint, olive oil, white wine vinegar, Dijon, and honey. Season with a pinch of salt and pepper.
  4. Remove twine and cut meat crosswise into thin slices. Serve, passing mint sauce.

Easy Roast Lamb with Mint Sauce Tips:

  • Because of shape of the roast from being tied, there will be different degrees of doneness. Unless the lamb is tied into a perfect cylinder, the outer edges will be more done than the middle. The up side is that when you’re serving guests who like their lamb at different degrees of doneness, there’s something for everyone.
  • This roast would also taste delicious served with tzatziki.
  • If you don’t have a roasting rack, place 3 old forks, upside down in the bottom of a baking sheet and place the lamb roast on top of them.
  • Make sure you keep leftover lamb and mint sauce to make sandwiches. I tossed the mint sauce with baby greens and added it to my roast lamb sandwich!