Slow-Roasted Leg of Lamb with Mint and Lemon

Slow-Roasted Leg of Lamb with Mint and Lemon
Photo by Scott Phillips


  • 1 cup dry white wine
  • 1 cup coarsely chopped fresh mint, plus ½ cup small fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 bone-in leg of lamb, 6 to 9 lb.
  • 2 tsp. finely grated lemon zest (from 1 lemon)
  • 1-½ cups lower-salt chicken broth
  • + 2 more ingredients
    • 2 Tbs. fresh lemon juice
    • 3 cloves garlic, minced

Put the lamb in a 4-quart, 15x10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon juice, lemon zest, 2 tsp. salt, and a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate for 8 hours or overnight, turn...

View full recipe at Fine Cooking


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