Honey Mint Lamb

Honey Mint Lamb2

Today we have a simple recipe with some hints to improve your roasting skills. We are making a roast leg of lamb with a honey mint crust. This recipe only has a few ingredients and is fairly straightforward, so the real trick is in cooking it perfectly.

To cook a perfect leg of lamb, I recommend cooking it at two different temperatures. Start at a very high temperature to help it get a nice crust on the outside. Then, turn down the temperature to let it cook through without burning. This recipe is very prone to burning since it has sugar, in the form of honey, rubbed all over it. Make sure to keep an eye on it and if it gets too dark, just cover the leg of lamb with a piece of foil, and you should be fine.

If it’s cooked correctly, it should be great on its own, nice and rare inside with a great crust. If you want to add a sauce to this, you can just use the pan drippings.  Add some broth to the drippings if they are too strong, or add a little flour or cornstarch if too thin.

This will serve 5-6. I usually go with about ¾ – 1lb per person, since the bone is so heavy.


5 lb leg of lamb

¼ c honey

1/2 c chopped mint, about 2 oz

1 Tbsp salt


1)      Preheat the oven to 500 degrees.

2)      Mix the mint, honey, and salt.

3)      Rub the mint mixture all over the leg of lamb.

4)      Put the leg of lamb in the oven and lower the temperature to 350 degrees.

5)      Keep an eye on the leg, and if it gets too dark, cover it with foil.

6)      Cook until done, when a thermometer inserted in the thickest part reads 100 degrees.

7)      Remove from the oven and let sit covered for at least 15 minutes.

8)      Serve and Enjoy!

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