Oven-Roasted Lamb with Mint and Rosemary Jus

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 lamb leg roasted with fresh mint and rosemary, served with a fragrant jus that highlights classic British flavors. This British-inspired lamb recipe, ready in about 95 minutes, pairs bone-in lamb leg, fresh rosemary sprigs, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 80 min Serves 6 British cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Rub 4 lbs bone-in lamb leg with 3 tbsp olive oil, 2 tsp salt, 1 tsp black pepper, 4 sprigs chopped fresh rosemary, 1/4 cup chopped fresh mint leaves, and 5 cloves minced garlic, coating evenly.
  2. Step 2: Place the lamb on a roasting rack in a pan and roast for 1 hour 20 minutes, or until an internal temperature of 135°F for medium-rare is reached, basting with pan juices every 20 minutes.
  3. Step 3: Remove lamb from oven, cover loosely with foil, and rest for 15 minutes.
  4. Step 4: Meanwhile, pour 1 cup red wine into the roasting pan and simmer over medium heat, scraping browned bits for 5 minutes.
  5. Step 5: Add 2 cups beef stock to the pan, reduce heat to medium-low, and simmer until the sauce thickens slightly, about 10 minutes.
  6. Step 6: Stir in 2 tbsp butter until melted and sauce is glossy. Serve the lamb sliced with the rosemary-mint jus spooned over.

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