Roast Leg of Lamb with Ginger and Mint

Total Time:
7 hr 30 min
1 hr 20 min
4 hr
2 hr 10 min


  • 2 heads garlic, peeled
  • 1 3 -inch piece ginger, peeled and sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • Kosher salt and freshly ground pepper
  • 1 7 - to 8-pound bone-in leg of lamb
  • 2 cups firmly packed fresh mint leaves, chopped, plus more for topping
  • 3 cups low-sodium chicken broth
  • 3 tablespoons white balsamic vinegar
  • 1 1/2 tablespoons sugar
  • Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.

  • Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.

  • Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.

  • Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.

  • Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.

  • Photograph by Con Poulos

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