Roasted Lamb Along With Rosemary, Garlic, and Mint Sauce | Detailed Recipe

Who doesn’t love to eat thick, juice and tender rib eye steaks? Everyone loves to eat this incredible appetite. These rib eye steaks are seasoned with salt and black pepper and smoked on brink medium rare with the most loving seared someone had ever seen!

Ingredients (For Roasted Lamb Along with Rosemary and Garlic):

A total of 11 ingredients are required to make this delicious roasted lamb. The ingredients are:

  1. 1 large-medium-boned leg of lamb weighing (1.6 kg to 2.5 kg) (rump bone should be removed)
  2. 1 bulb of garlic
  3. Few leaves of the rosemary plant
  4. 50 ml ¼ cups of vegetable oil
  5. 1 tbsp wacky sea salt
  6. Mixed herbs
  7. ½ tbsp of black pepper
  8. 2 onions, cut into pieces
  9. 1 potato
  10. 1 cup of broth or red wine
  11. 400 ml chicken stock- lamb stock- beef stock

Methods & Steps:

This method is for a roasted leg of lamb along with rosemary and garlic in just 5 easy steps.

Step # 1:

Wash the leg of lamb thoroughly and make 30 small cuts all over the leg of lamb by using a sharp-pointed knife. After making cuts on the leg of lamb, peel off the cover of the garlic bulb and cut into pieces of two. And then insert garlic pieces into the lamb’s cuts. Tear the leaves of the rosemary and embed rosemary leaves into the rest of the cuts of the lamb’s leg. Brush some drops of vegetable oil all over the lamb and sprinkle sea salt as well.

Step # 2:

Foreheat the oven to 180 C (350 C). Cut off lamb with 1-inch breaks and insert one garlic piece into each cut. Place the leg of the lamb in a broiler or large roasting pan. Insert leaves of the rosemary and 1 tbsp of vegetable oil on it. Sprinkle sea salt and black pepper on the lamb. Roast at 450° for 1 hour and 15 minutes or until the thermometer shows 145° (standard-rare) to 155° (standard). Cook it evenly.

Step # 3:

Peel off the potato and remove the lamb from the oven. Now place the peeled potato on the lamb in a single coat. Dribble the vegetable all over the potato and sprinkle black pepper and sea salt all around. For a further 1 hour roast them again until they looked better.

Step # 4:

Remove the lamb from the oven. And check whether it is cooked or not. The best way to know if the meat is ready is to insert a boiling fork into the focus of the meat and then gently place the fork on the upper lip or inner wrist. It should be slightly tougher than your own inner heat. Remove the sheep from the broiler and let it rest for 10-15 minutes.

Step # 5:

After removing the lamb from the oven shift leg of lamb to a large plate. Cover it with a piece of foil to make sure it stays warm. Leave that for 10-15 minutes.

Place the frying pan on the stove. Put the onions and mixed herbs in a pan, stir and mix with the drips. Remove the glaze from the pan with chicken broth, rub the bottom with a wooden spoon and loosen the stock. Reduce to sauce consistency over high heat. If necessary, the tension before serving. Serve a slice of the lamb sprinkled with sauce on top with the yummy and green mint sauce.

Recipe for Mint Sauce:

Ingredients (Mint Sauce):

  • 3 tbsp of white vinegar or apple cider
  • 1 bunch of large fresh mint
  • 6 tbsp of boiled water
  • 1-1/2 tbsp of white sugar


Assemble all the ingredients. Now tear the leaves of the mints from its bunch. And chop its leaves with a sharp-pointed knife but carefully. Insert the mint of the leaves that are chopped into a jar that is non-flame. Then insert boiled water into that jar and drizzle the sugar all over it. Mix it, cover the jar and leave it aside to become cool.

After it becomes cool, add white vinegar to it and taste the thickness of the sauce. If the sauce is very thick then insert a little amount of water to make it flowy. If the sauce is weak then add more leaves of the mint to the jar. Cover the head of the jar and place it aside and leave it for 30-50 minutes for the taste to become better. After doing so your mint is ready to go. This sauce can be stored in refrigerator more up to 5 days or a week.


  • For very delicate meat, and in any case, before cooking, remove the lamb from the refrigerator 1 hour before cooking. If you have extra wine, freeze it in an ice block slab so that it can be included in such recipes that require only a small amount of wine.
  • When using garden mint, pay close attention to the mint leaves and make sure there are no insects or ladybugs hidden anywhere. No mint cleaning is required unless synthetic splashes are used or near traffic vapors. Transfer the new mint sauce to a screw-top container and it will stay in the cooler box for a long time.
  • One clove of garlic is a type of “elephant” garlic. As the name implies, it has huge cloves, as opposed to garlic bulbs, which are made up of more discreet clove clusters. One clove of garlic looks like a small onion and is not difficult to peel. Find it in a particular store or supermarket.

Nutrition Facts:

The meat of lamb contains many important dietary supplements such as iron, zinc, selenium, and vitamin B12. Moreover, it is worth noting that this type of lean meat is an incredible source of protein. But they also contain varying amounts of fat. As mentioned here: Serving 3.5 ounces (100 grams) of cooked sheep brings an accompanying supplement (1).  Fat: 16.5 grams, Protein: 25.6 grams, Water: 57%, Carbohydrates: 0 grams, Fiber: 0 grams, Sugar: 0 grams, and Calories: 258.

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