Slow-Roasted Leg of Lamb with Fresh Mint Sauce

Name: Slow-Roasted Leg of Lamb with Fresh Mint Sauce
Prep time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Française
Ingredients: 1 leg of lamb, about 2 kg (gland removed); Fine salt; 750 ml dry white wine; 2 onions, sliced; 15 garlic cloves, crushed; 6 bay leaves; 10 sprigs of rosemary; 15 sprigs of thyme; 1 cup fresh mint leaves; 1 tablespoon whole black peppercorns; 1 cup sugar; 2 tablespoons white wine vinegar; 1/2 cup water; 1 teaspoon salt; 1 bunch fresh mint, finely chopped; Waxy potatoes, peeled (as needed)

By Marie Lefebvre · Updated October 20, 2026

A beautifully tender leg of lamb, marinated overnight in white wine with aromatic herbs, then slow-roasted to melt-in-your-mouth perfection. The homemade caramelized mint sauce adds a sweet-tangy contrast that elevates every bite. Perfect for Sunday roasts and special gatherings with family and friends.

Prep⏱️ 60 min

Servings👥 8 servings

Difficulty📊 Medium

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

8 servings

1 leg of lamb, about 2 kg (gland removed)
Fine salt
750 ml dry white wine
2 onions, sliced
15 garlic cloves, crushed
6 bay leaves
10 sprigs of rosemary
15 sprigs of thyme
1 cup fresh mint leaves
1 tablespoon whole black peppercorns
1 cup sugar
2 tablespoons white wine vinegar
1/2 cup water
1 teaspoon salt
1 bunch fresh mint, finely chopped
Waxy potatoes, peeled (as needed)

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Rub the leg of lamb all over with fine salt and place it in a large deep dish.
2
Combine the white wine, sliced onions, crushed garlic, bay leaves, rosemary, thyme, mint leaves and peppercorns. Pour over the lamb.
3
Cover and refrigerate for at least 12 hours, turning the lamb halfway through.
4
Preheat oven to 250 °C (480 °F). Line a large roasting pan with aluminium foil, place the lamb with its marinade, cover with another sheet of foil and roast for 10 minutes.
5
Reduce heat to 150 °C (300 °F) and cook for approximately 4 hours, basting regularly with the cooking juices and turning the lamb halfway through.
6
About 40 minutes before the end, add the peeled potatoes to the pan so they cook in the flavourful broth.
7
Make the mint sauce: combine sugar, vinegar, water and salt in a saucepan over medium heat and cook for about 10 minutes until slightly syrupy.
8
Remove from heat, stir in the chopped fresh mint and pour the warm sauce generously over the lamb just before serving.

💡 Chef's Tip

For extra tenderness, marinate up to 24 hours. If the cooking liquid reduces too much, add a splash of water or stock to keep the potatoes from scorching.