Spring Lamb with Minted Gravy
Celebrate the flavors of the season with this tender and flavorful Spring Lamb with Minted Gravy, a showstopping centerpiece perfect for Easter or any special gathering. This recipe pairs a succulent bone-in lamb leg, infused with garlic and fresh rosemary, with an aromatic mint gravy that’s bursting with bright and herbaceous notes. The lamb is roasted to perfection, ensuring a juicy, tender bite in every slice, while the silky gravy—made with a rich roux, fresh mint, and a splash of white wine vinegar—adds a tangy twist to elevate the dish. Ready in just over two hours with minimal prep, this elegant meal is ideal for feeding a crowd. Serve it alongside roasted vegetables or creamy mashed potatoes for an unforgettable dining experience that brings spring’s bounty to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 kg lamb leg (bone-in)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 3 fresh rosemary sprigs
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 500 ml chicken or lamb stock
- 4 tbsp fresh mint leaves, finely chopped
- 2 tbsp white wine vinegar
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
Instructions
Preheat your oven to 180°C (350°F).
Pat the lamb leg dry with paper towels. Rub the olive oil all over the lamb and season generously with salt, pepper, and minced garlic.
Make small incisions in the lamb leg with a sharp knife and insert the rosemary sprigs into the slits.
Place the lamb on a roasting rack in a baking dish and roast for 1 hour and 45 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare.
While the lamb is roasting, prepare the minted gravy. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes to make a roux.
Gradually add the stock to the roux, whisking constantly to avoid lumps. Cook until the gravy thickens, about 5-7 minutes.
Stir in the chopped mint and white wine vinegar. Reduce the heat to low and let the flavors meld for 2-3 minutes. Adjust seasoning with salt and pepper as needed.
When the lamb is done, remove it from the oven and let it rest for 15 minutes before carving.
Serve the lamb slices with the minted gravy drizzled over the top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
6201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.3 g | 622% | |
| Saturated Fat | 214.3 g | 1072% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2002 mg | 667% | |
| Sodium | 5624 mg | 245% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.1 g | ||
| Protein | 446.2 g | 892% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 5604 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
