Oven-Roasted British Lamb with Mint and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender British lamb leg slow-roasted with fresh mint and rosemary, served with a rich pan gravy. This British-inspired lamb recipe, ready in about 125 minutes, pairs British lamb leg, fresh mint leaves, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 105 min Serves 6 British cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 325°F. In a small bowl, combine 1/4 cup chopped fresh mint leaves, 3 chopped rosemary sprigs, 4 minced garlic cloves, 3 tbsp olive oil, 2 tsp sea salt, and 1 tsp black pepper to form a fragrant herb paste.
  2. Step 2: Rub the herb paste evenly all over the 3 lbs British lamb leg, ensuring the flavors penetrate the meat. Place the lamb on a roasting rack in a shallow pan.
  3. Step 3: Roast the lamb in the preheated oven for about 1 hour 45 minutes, or until the internal temperature reaches 135°F for medium-rare. Baste occasionally with pan juices.
  4. Step 4: Remove the lamb from the oven and transfer to a cutting board to rest for 15 minutes.
  5. Step 5: Meanwhile, place the roasting pan over medium heat and add 1 cup beef broth, scraping any browned bits from the pan. Simmer for 5 minutes until the sauce thickens slightly.
  6. Step 6: Slice the lamb and serve drizzled with the pan gravy, garnished with extra mint if desired.

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