Damn Good Leg Of Lamb
A flavorful and aromatic roast lamb infused with mint and wine, perfect for special occasions or family dinners, offering a tender, juicy, and herbaceous experience.
Ingredients
Instructions
- Preheat oven to 350°F.
- Massage creme de menthe into the flesh of the lamb.
- Place the lamb in a roaster.
- Sprinkle the top with salt, ground cayenne pepper, and crushed dry mint.
- In a small mixing bowl, beat together olive oil, Worcestershire sauce, white wine, and Dijon mustard.
- Pour the mixture into the bottom of the roaster around the meat.
- Spread chopped onion over the top of the lamb.
- Cover and bake for 2 hours, basting occasionally, until done.
- Remove the lid and bake for an additional 15 to 30 minutes to brown the meat.
Tips & Substitutions
For a deeper flavor, marinate the leg of lamb in the creme de menthe for a few hours or overnight. If you don't have white creme de menthe, consider using white wine or a splash of mint extract as a substitute. Adjust the level of cayenne pepper based on your heat preference. To add more depth, try adding garlic or rosemary.
Serving Suggestions
Serve this Damn Good Leg of Lamb with roasted vegetables or a fresh salad. It pairs beautifully with Sunshine Cake for dessert, creating a delightful meal experience. Consider serving with a side of mashed potatoes or a grain like couscous to soak up the delicious juices.
Storage & Reheating
Leftover lamb should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 300°F until warmed through, ensuring it doesn't dry out. Alternatively, you can slice it and reheat in a skillet with a little broth or water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Damn Good Leg Of Lamb contains roughly 360 calories, with 7g protein, 36g carbohydrates, and 25g fat. It is an excellent source of vitamin A (70% of the Daily Value), dietary fiber (31% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1001mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use a rack of lamb or lamb shanks, but cooking times may vary. Adjust according to the weight and cut, ensuring they reach a safe internal temperature of 145°F for medium-rare.
What wine pairs best with this dish?
A good red wine, such as a Cabernet Sauvignon or a Merlot, complements the rich flavors of the lamb. Alternatively, a full-bodied white wine like Chardonnay would also work, especially if you prefer white wine with your meal.
Can I make this recipe in advance?
Absolutely! You can prepare the lamb and marinate it a day ahead. Just bake it on the day you plan to serve. Alternatively, you could cook it entirely, then refrigerate and reheat it before serving for a stress-free meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).