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Roast Leg of Lamb with Fresh Mint Sauce

Posted By Simon Clarke On 2012/03/20 @ 4:22 pm In Celiac, Gluten-free,Easter, Passover,Eggs,Fish,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Spring,Sulphites,Tree Nuts,Wheat | No Comments


Serves 6-8
Free of: Gluten and top allergens


  • 1  5-6 lb leg of lamb, bone in
  • ¼  cup (60 mL) olive oil
  • 4 tbsp fresh rosemary, minced
  • 4 cloves garlic minced plus 2 cloves, sliced
  • Salt and pepper


  1. Pre-heat oven to 375° F. Using a sharp paring knife, make 1-inch slits all over the lamb leg (approx. 16-20). Insert sliced garlic into slits.
  2. Place lamb, fat side up into a large roasting pan.
  3. In a bowl, combine olive oil, rosemary, minced garlic, salt and pepper.
  4. Rub mixture into lamb, coating thoroughly.
  5. Roast lamb until your thermometer reads 130°-140° F, for medium rare. Remove from oven, tent with tin foil and rest 10 minutes.
  6. Carve and serve with mint sauce.

Next: Fresh Mint Sauce

Fresh Mint Sauce


  • 1 cup (250 mL) fresh mint leaves, sliced
  • 2 tbsp shallots, minced
  • 2 tbsp sugar
  • ¼ cup (60 mL) white wine vinegar
  • 2 tbsp vegetable broth [Look for allergen-free, GF brands]
  • Salt and pepper


  1. In a small bowl, combine all ingredients until sugar dissolves.
  2. Pour into serving bowl to accompany lamb.


Recipe by Simon Clarke

First published in Allergic Living magazine.
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