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Perfect Slow-Roasted Leg of Lamb Recipe with Mint Gremolata and Garlic Jus

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A tender, juicy slow-roasted leg of lamb infused with garlic and fresh herbs, served with a bright mint gremolata and savory garlic jus. Perfect for celebrations or a comforting family dinner.

Ingredients

Scale
  • 1 whole leg of lamb (about 5–6 pounds), bone-in or boneless
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 3–4 fresh rosemary sprigs
  • 3–4 fresh thyme sprigs
  • 1 cup fresh mint leaves, finely chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 teaspoons lemon zest
  • 1 small garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Pan drippings from the roast
  • 1 cup beef or lamb stock
  • 2 cloves garlic, crushed
  • 1 tablespoon red wine vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional)

Instructions

  1. Remove the leg of lamb from the fridge about 1 hour before cooking to bring it to room temperature. Pat dry with paper towels.
  2. Using a sharp knife, make small slits about 1 inch deep and spaced every 2 inches all over the lamb. Insert thin garlic slices into each slit.
  3. Rub the lamb evenly with olive oil, then season generously with kosher salt and cracked black pepper. Tuck rosemary and thyme sprigs around the meat and under the skin if possible.
  4. Preheat oven to 325°F (160°C).
  5. Place the lamb on a rack in a roasting pan and roast for about 20 minutes per pound (approximately 1 hour 40 minutes for a 5-pound leg). Use a meat thermometer to check for 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  6. Remove the lamb from the oven, tent with foil, and let rest for 20 minutes.
  7. While the lamb rests, mix chopped mint, parsley, lemon zest, minced garlic, olive oil, and salt in a bowl to make the mint gremolata. Adjust seasoning to taste.
  8. Pour pan drippings into a small saucepan over medium heat. Add crushed garlic, stock, and red wine vinegar. Simmer until reduced by half, about 8–10 minutes. For thicker jus, stir in cornstarch slurry and cook another 2 minutes.
  9. Slice the lamb against the grain, plate with a generous spoonful of mint gremolata, and drizzle garlic jus over the top.

Notes

If you don’t have a roasting rack, place the lamb on thickly sliced onions or carrots to lift it off the pan. Keep knives sharp for easier garlic slicing. Let lamb rest for at least 20 minutes after roasting to redistribute juices. Use a meat thermometer to ensure perfect doneness. Cornstarch slurry is optional for thickening the garlic jus and makes the recipe gluten-free. For dairy-free, this recipe is naturally suitable. Consider grass-fed lamb for richer flavor.

Nutrition

Keywords: slow-roasted leg of lamb, mint gremolata, garlic jus, lamb recipe, slow roast, holiday roast, dinner party, easy lamb recipe

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