Teresa's Recipes
Minted Leg of Lamb
Feast your senses on this succulent, herb-infused Minted Leg of Lamb. Marinated in a tantalizing blend of fresh mint, garlic, and olive oil, this lamb is a celebration of flavors that will transport you straight to the sunny landscapes of the Mediterranean. Ideal for a holiday dinner or a special occasion, this dish promises to impress your guests and leave them craving for more.
Ingredients
- 1 teaspoon, freshly ground Black pepper
- 2 teaspoons Sea Salt
- 3 tablespoons, freshly squeezed Lemon juice
- 1/4 cup Extra-virgin olive oil
- 6, minced Garlic cloves
- 1 cup, roughly chopped Fresh mint leaves
- 1 (5 to 7 pounds), bone-in Leg of lamb
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 4 hours 20 minutes
- Cook Time: 1 hour 30 minutes
- Calories: 350
- Fat: 20g
- Carbs: 2g
- Protein: 40g
- Sodium: 600mg
- Sugar: 0g
Instructions
- In a blender or food processor, combine the chopped mint leaves, minced garlic, olive oil, lemon juice, salt, and black pepper. Blend until you achieve a smooth, well-incorporated marinade.
- Place the leg of lamb in a large resealable plastic bag. Pour the mint marinade over the lamb, ensuring it's well coated. Seal the bag and refrigerate for at least 4 hours, or ideally overnight to allow the flavors to fully infuse.
- Preheat the oven to 325°F (165°C). While the oven is heating, remove the lamb from the refrigerator and let it come to room temperature.
- Remove the lamb from the marinade, letting any excess drip off. Place the lamb on a rack in a roasting pan. Discard the remaining marinade.
- Roast the lamb in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reads 145°F (63°C) for medium-rare. If you prefer a medium doneness, continue cooking until the internal temperature reaches 160°F (71°C).
- Remove the lamb from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender roast.
- Carve the lamb into thin slices and serve with your favorite sides. A simple Greek salad or roasted vegetables would complement this dish perfectly.
Tips
- To infuse more flavor, make small incisions in the lamb and stuff them with garlic cloves and small mint leaves before marinating.