Herb Crusted Roast Lamb with Mint Gravy
A Tender, Herb-Infused Roast Lamb Perfect for Celebrating Easter in Style!
Celebrate Easter with a succulent roast lamb infused with garlic, rosemary, and thyme, finished with a fresh mint gravy that makes this festive centerpiece truly special.
Serves: 6
Prep: 20 minutes
Cook: 1 hour, 30 minutes
Total: 1hour, 50 minutes
Ingredients
• 1 leg of lamb (about 5–6 lbs), trimmed
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 3 tbsp olive oil
• 1 cup lamb or chicken stock
• 1/4 cup red wine (optional)
• 2 tbsp fresh mint, finely chopped (plus extra for garnish)
• Salt and freshly ground black pepper
Instructions
1. Preheat & Prepare:
-
Preheat your oven to 350°F (180°C).
-
Pat the lamb dry with paper towels.
2. Season the Lamb:
-
In a small bowl, combine the minced garlic, rosemary, thyme, salt, pepper, and olive oil.
-
Rub this herb mixture evenly over the lamb, ensuring all sides are well coated.
3. Roast the Lamb:
-
Place the seasoned lamb on a roasting rack in a baking dish.
-
Roast in the preheated oven for about 1 hour 30 minutes.
-
Use a meat thermometer to check: 135°F (57°C) for medium-rare, keeping in mind that the temperature will rise a few degrees while resting.
4. Rest the Lamb:
-
Remove the lamb from the oven and let it rest for 10–15 minutes, allowing the juices to redistribute.
5. Make the Mint Gravy:
-
While the lamb rests, pour the pan drippings into a small saucepan.
-
Add the red wine (if using) and stock, then bring to a simmer.
-
Stir in the chopped mint and season with salt and pepper.
-
Let it simmer for a few minutes until slightly reduced and well blended.
5. Serve:
-
Slice the lamb against the grain and drizzle with the mint gravy.
-
Garnish with extra fresh mint leaves for a burst of color and aroma.