Grilled Herb Encrusted Leg of Lamb with Fresh Mint Sauce
Elevate your next gathering with this Grilled Herb Encrusted Leg of Lamb with Fresh Mint Sauce, a show-stopping centerpiece that balances bold flavors with elegant simplicity. A tender, four-pound boneless leg of lamb is enrobed in a fragrant crust of fresh rosemary, thyme, parsley, and garlic, creating a savory, aromatic coating that locks in flavor during grilling. Cooked to perfection over indirect heat and finished with a smoky sear, this lamb achieves a juicy, melt-in-your-mouth texture. Paired with a vibrant homemade mint sauce—a tangy-sweet blend of fresh mint, white wine vinegar, and a touch of sugar—it offers the perfect contrast of flavors. Ideal for special occasions or a decadent weekend dinner, this recipe combines classic techniques with modern flair. Ready in just two hours and serving up to eight, it's the ultimate dish for impressing guests or treating yourself to something extraordinary.
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Ingredients
- 4 pounds Boneless leg of lamb
- 2 tablespoons Fresh rosemary leaves, chopped
- 2 tablespoons Fresh thyme leaves, chopped
- 2 tablespoons Fresh parsley, chopped
- 4 cloves Garlic, minced
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Fresh mint leaves, finely chopped
- 0.25 cup White wine vinegar
- 1 tablespoon Granulated sugar
- 0.25 cup Boiling water
- 0.25 teaspoon Salt (for sauce)
Directions
Step 1
1. Prepare the herb crust: In a small bowl, combine chopped rosemary, thyme, parsley, minced garlic, olive oil, salt, and black pepper. Mix well to form a thick paste.
Step 2
2. Prepare the lamb: Pat the leg of lamb dry with paper towels. Rub the herb mixture generously over the entire surface of the lamb, ensuring it is evenly coated.
Step 3
3. Let the lamb rest: Cover the herb-coated lamb and let it marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours for deeper flavor. Bring the lamb to room temperature before grilling if refrigerated.
Step 4
4. Preheat the grill: Heat your grill to medium-high, ensuring one side is set for indirect heat. If using charcoal, create a two-zone fire.
Step 5
5. Grill the lamb: Place the lamb on the indirect heat side of the grill. Close the lid and cook for approximately 1 hour, turning occasionally. For a medium-rare finish, cook until the internal temperature reaches 135°F (57°C). Adjust grilling time based on your preferred doneness level.
Step 6
6. Sear the lamb: Move the lamb to the direct heat side of the grill and sear for 2-3 minutes on each side to develop a flavorful crust.
Step 7
7. Rest the lamb: Remove the lamb from the grill and tent it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Step 8
8. Make the mint sauce: While the lamb is resting, combine chopped mint, white wine vinegar, sugar, boiling water, and salt in a small bowl. Stir until the sugar dissolves completely.
Step 9
9. Slice and serve: Thinly slice the lamb against the grain. Serve with the fresh mint sauce on the side for drizzling or dipping.
Nutrition Facts
| Serving size | (2279.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4355.8 |
| Total Fat 271.4g | 0% |
| Saturated Fat 102.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1451.5mg | 0% |
| Sodium 6576.0mg | 0% |
| Total Carbohydrate 54.7g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 25.3g | |
| Protein 422.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1082.2mg | 0% |
| Iron 51.8mg | 0% |
| Potassium 7769.3mg | 0% |
Source of Calories