Leg of Lamb with Roasted Garlic and Mint


by: Laura

Your butcher can butterfly the lamb for you. What to drink: Bordeaux-blend reds, such as Merlot or Cabernet Sauvignon, are the perfect match.


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serves: 6

1 boneless leg of lamb (3-3 1/2 pounds, butterflied)


2 medium heads garlic

3 tablespoons extra virgin olive oil, divided

2 tablespoons finely chopped fresh rosemary

2 tablespoons finely chopped fresh mint

1 tablespoon balsamic vinegar

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Nutrition Facts
Leg of Lamb with Roasted Garlic and Mint

Servings Per Recipe: 6

Amount per Serving

Calories: 683

  • Total Fat: 52 g
  •     Saturated Fat: 20.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 182.7 mg
  • Sodium: 744.8 mg
  • Total Carbs: 3.1 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 0.5 g
  • Protein: 47.9 g

how is this calculated?

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1.  To make the paste: Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about 1/2 inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminum foil and drizzle 1 tablespoon of olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 45 minutes to 1 hour. When cool enough to handle, squeeze out the garlic cloves into a medium bowl. Add the remaining paste ingredients, including the remaining 1 tablespoon of oil. Using the back of a fork, or a mortar and pestle, thoroughly combine the ingredients to create a paste.

2.  Carefully remove any excess fat and sinew from both sides of the lamb and lay it, skin side down, on a flat surface. It should be 1 to 1 1/2 inches thick. Spread half of the paste over one side of the lamb and roll the lamb tightly into a long cylinder. Using twine, tie the lamb at 2-inch intervals. Trim off the loose ends of twine. Spread the remaining half of the paste over the outside of the lamb. If not grilling immediately, cover and refrigerate. Allow the lamb to stand at room temperature go to 40 minutes before grilling.

3.  Sear the lamb over Direct Medium heat until brown all both sides, 10 to 15 minutes, turning as necessary [if flare-ups occur, move the lamb temporarily over Indirect Medium heat]. Move the lamb over Indirect Medium heat and continue grilling to desired doneness, 1 to 1 1/4 hours more for medium-rare. Remove from the grill and let rest for 5 to 10 minutes. Remove the twine. Cut the lamb crosswise into 1/4-inch slices and serve warm.

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