Lemon and Mint Roasted Lamb

Total Time:
1 hr 22 min
12 min
40 min
30 min

6 servings

  • 3 pounds boneless leg of lamb, rinsed and patted dry
  • 12 -ounce bottle lemon pepper dressing
  • 2 tablespoons minced garlic
  • 1 tablespoon paprika
  • 1/2 cup mint leaves, chopped
  • 1 onion, thinly sliced
  • Saffron Couscous with Goat Cheese, recipe follows
  • Saffron Couscous with Goat Cheese:
  • 2 cups low sodium chicken broth
  • 1 pinch saffron threads
  • 1/2 teaspoon salt
  • 1 (10-ounce) box instant couscous
  • 1/2 cup slivered almonds, toasted
  • 1/3 cup dried apricots, chopped
  • 1/3 cup raisins
  • 4 ounces goat cheese, crumbled
  • 1/2 cup nicoise olives, pitted
  • 1/4 cup finely chopped parsley leaves
  • In large zip-top bag, add lamb, lemon pepper marinade, minced garlic, paprika, and mint. Squeeze out air and let marinade at room temperature for 30 minutes.

  • Preheat oven to 450 degrees F.

  • Place sliced onions in bottom of roasting pan. Remove lamb from bag and place on top of onions. Pour marinade mixture over lamb.

  • Place in preheated oven and immediately reduce heat to 375 degrees F. Roast for approximately 30 minutes per pound or until a meat thermometer inserted into the thickest part of the meat registers 165 degrees F.

  • Remove from oven and tent with aluminum foil and let rest for 10 minutes before carving.

  • Serve with Saffron Couscous.

Saffron Couscous with Goat Cheese:
  • In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.

  • Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.

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