Roast Leg of Lamb with Fresh Mint

This classic roast leg of lamb is stuffed with vegetables, fresh mint, and parsley, then rolled and roasted until tender. It’s a traditional centerpiece dish — perfect for Easter or any large gathering where the table matters as much as the food.

Time: ~2 hours
Serves: 10

Ingredients

• 1 leg of lamb (bone-in or boneless)

• 3 tbsp Dijon mustard (Maille or similar)

• 1–2 leeks

• 4 carrots

• 8 oz mushrooms

• 1 bunch fresh parsley, chopped

• 1 bunch fresh mint, chopped

• 1 tbsp garlic, minced

• 1 tsp salt

• 1 tsp black pepper

• 2 tbsp olive oil

Instructions

Prepare the Lamb

1. Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature.

2. If the leg is bone-in, remove the bone:

   • Find the bone and cut down to it using the tip of a knife.

   • Follow the bone, cutting along the sides and underneath until it is free.

3. Once deboned, butterfly the leg if there are thicker sections so it lies evenly.

4. Season lightly with salt and pepper.

5. Liberally coat the inside of the lamb with Dijon mustard.

Prepare the Filling

1. Slice leeks and carrots long and thin.

2. Wash leeks thoroughly in a bowl of water to remove grit.

3. Sauté leeks and carrots in olive oil until just softened.

   1. This prevents overcooking the lamb later.

4. In a separate pan, sauté mushrooms with garlic until cooked.

5. Mix the mushrooms and garlic with chopped mint and parsley.

Assemble the Lamb

1. Spread the mushroom, mint, and parsley mixture over the inside of the lamb.

2. Add the sautéed leeks and carrots.

3. Roll the lamb tightly to enclose the filling.

Tie the Lamb

1. Tie the lamb securely with kitchen twine.

2. Use a slip knot to tighten each loop as you go:

   • Loop the twine under the lamb

   • Thread through and pull tight

   • Repeat every few inches

3. Finish by wrapping lengthwise and tying off.

Roast

1. Preheat oven to 350°F.

2. Place lamb on a roasting pan.

   • I like to use the lamb bones and vegetable scraps as a rack for added flavor.

3. Roast for 15–20 minutes per pound.

   • This lamb was 6 pounds and cooked for about 2 hours.

   • In hindsight, it could have come out 15 minutes earlier for a better finish.

4. Rest before slicing.

Notes from the Kitchen

• Mint should be fresh and restrained — it supports the lamb without overpowering it.

• Letting the lamb rest before slicing is critical for keeping it juicy.

• This is a traditional holiday dish that rewards patience more than precision.