Roast Lamb Recipe with Fresh Mint and Lemon Sauce

Name: Roast Lamb Recipe with Fresh Mint and Lemon Sauce
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 8 servings
Cuisine: Holiday
Ingredients: 2 kg leg or shoulder of lamb; 4 cloves garlic, cut into slivers; 2 sprigs fresh rosemary; 2 tbsp olive oil, for lamb; 1 tsp fine salt; 1 tsp black pepper; 30 g fresh mint leaves; 60 ml olive oil, for sauce; 2 tbsp lemon juice; 1/4 tsp fine salt, for sauce

Herb-roasted lamb with garlic, rosemary and a fresh mint-lemon sauce.

By Hez ArslanUpdated October 2, 2026

Total 2 hr 25 minMakes 8 servings

Jump to Recipe

This roast lamb is seasoned with garlic and rosemary, then served with a bright mint and lemon sauce. Marinate the lamb under refrigeration, roast to the desired safe temperature and prepare fresh sauce separately from anything that touched raw meat. Pat lamb dry. Make shallow slits and insert garlic slivers and rosemary leaves. Rub with 2 tablespoons oil, salt and pepper. Cover and refrigerate 2 hours or overnight. Blend mint leaves, 60 ml olive oil, lemon juice and sauce salt until finely chopped. Refrigerate separately. Heat oven to 180°C (350°F). Place lamb on a rack in a roasting pan. Roast about 1 1/2 to 2 hours, checking temperature in the thickest part. For whole cuts, cook to at least 63°C (145°F) and rest 3 minutes; cook longer for preferred doneness. Rest before carving.

Roast Lamb Recipe with Fresh Mint and Lemon Sauce

How to tell when it is ready

Cook until tender, set or golden as described.

Tips

Measure and prepare ingredients before cooking.
Cut ingredients into even-sized pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free option where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus for a brighter flavor.

Serving suggestions

Pair with a crisp seasonal salad.
Offer fresh herbs or a suitable sauce.
Add vegetables or fruit on the side.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Keep raw lamb refrigerated and separate. Cook to at least 63°C (145°F) and rest 3 minutes. Never reuse raw-meat marinade as sauce.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store roast lamb with fresh mint sauce?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Roast Lamb Recipe with Fresh Mint and Lemon Sauce