Roast Lamb with Mint Sauce
A leg of lamb roasted with garlic and rosemary, rested until juicy and served with sharp, homemade mint sauce.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 15 min
- Cook
- 1 hr 50 min
- Total
- 2 hr 35 min
- Makes
- 6 servings
- Difficulty
- Medium
- Course
- Main
- Cuisine
- English
Roast lamb with mint sauce is a classic British Sunday lunch, especially in spring, but lovely all year. Studding the meat with garlic and rosemary seasons it from the inside, and a sharp mint sauce cuts through the richness.
Mint sauce takes five minutes and is far fresher than a jar.
Ingredients
Lamb
- 2 kg leg of lamb, bone in, at room temperature
- 4 garlic cloves, thinly sliced
- 1 few sprigs of rosemary
- 1 tbsp olive oil
- salt and ground black pepper
Mint sauce
- 20 g fresh mint leaves, finely chopped
- 1 tbsp caster sugar
- 3 tbsp boiling water
- 3 tbsp white wine or malt vinegar
Equipment
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Method
Lamb
- 1
Heat the oven to 220°C / 200°C fan / gas 7. Make small cuts all over the lamb with a sharp knife and push in the garlic slices and small sprigs of rosemary.
- 2
Rub with the oil and season well. Roast in a roasting tin for 20 minutes.
- 3
Lower the oven to 180°C / 160°C fan / gas 4 and roast for about 15 minutes per 500 g for pink lamb (about 60°C in the centre), 20 minutes for medium or 25 minutes for well done (70°C or more).
- 4
Rest the lamb, loosely covered with foil, for 20–30 minutes before carving.
Mint sauce
- 1
Dissolve the sugar in the boiling water, then stir in the chopped mint and vinegar. Leave for at least 30 minutes for the flavours to blend.
Photo: rjp via Wikimedia Commons, CC BY-SA 2.0, cropped
Tips
Serve with roast potatoes, green vegetables and gravy. A meat thermometer is the surest way to get lamb exactly pink, and a sharp carving set makes thin slices easy.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Grey, dry lamb | Overcooked | Use a thermometer and take it out a few degrees early; it keeps cooking as it rests |
| Mint sauce too sharp | Too much vinegar | Add a little more sugar and water |
Frequently asked questions
Is it safe to eat lamb pink?
Yes, for whole joints such as a leg. The Food Standards Agency explains that whole cuts of lamb and beef only have bacteria on the outside, so they can be served pink once properly seared. Minced lamb and rolled joints must be cooked through.
How long should roast lamb rest?
At least 20 minutes, and up to 30 for a large leg, loosely covered with foil.
Can I make mint sauce ahead?
Yes. It keeps in a jar in the fridge for up to a week, though the mint darkens a little.
Sources
- Cooking your food, Food Standards Agency (GOV.UK), 18 December 2017. Checked 3 October 2026.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
Buying guide
Trivets and Pot Stands: Protecting Tables and Worktops
Kitchen design
Range Cookers: Are They Right for Your Kitchen?
Buying guide
Roasting Tins: Choosing the Right Size and Material
Buying guide
Chef's Knives: How to Choose One
Kitchen design
Knife Storage: Blocks, Magnetic Strips and Drawer Inserts
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Card photos: A round ceramic trivet with a blue pattern, Unknown via Wikimedia Commons, CC BY-SA 3.0, cropped; A traditional black cast-iron kitchen range, Wehha via Wikimedia Commons, CC BY-SA 3.0, cropped; Potatoes with rosemary in a roasting tin, ready for the oven, Chris Olszewski via Wikimedia Commons, CC BY-SA 4.0, cropped; A chef's knife with a wooden handle, Frank Schulenburg via Wikimedia Commons, CC BY-SA 4.0, cropped; Kitchen knives held on a wall-mounted magnetic strip, Phil! Gold from Pikesville, MD, USA via Wikimedia Commons, CC BY-SA 2.0, cropped; A steak and ale pie served with gravy, broccoli and carrot, Andy Li via Wikimedia Commons, CC0; A golden, crimped Cornish pasty on a plate, David Johnson [1] via Wikimedia Commons, CC BY-SA 3.0, cropped; Sliced roast beef with Yorkshire puddings, roast potatoes and gravy, Jeremy Keith from Brighton & Hove, United Kingdom via Wikimedia Commons, CC BY 2.0, cropped. All credits: image credits.