Leg Of Lamb With Cucumber Sauce
A flavorful roasted leg of lamb glazed with mint jelly and infused with garlic and dill, perfect for special occasions or family dinners with a Mediterranean twist.
Ingredients
Instructions
- Preheat oven to 325°F.
- Cut slits in the lamb and insert dill and garlic slivers into the slits.
- Place the lamb in a roasting pan.
- Roast for approximately 2 1/2 hours or 30 minutes per pound.
- Brush mint jelly over the meat during the last 10 minutes of roasting.
- Remove the lamb from the oven and let it rest before carving.
Tips & Substitutions
For extra flavor, marinate the leg of lamb overnight with garlic, dill, and olive oil. If you don't have mint jelly, consider using apricot or raspberry preserves as a sweet glaze. For a herbaceous touch, fresh dill can replace dried dill weed. Keep an eye on the internal temperature; aim for 130°F for medium-rare.
Serving Suggestions
Serve the leg of lamb with a refreshing cucumber sauce made from the chopped cucumber, onion, and dill. Pair it with roasted vegetables or a side of creamy mashed potatoes. A light salad, such as an Antipasto Salad Tray, complements the rich flavors. This dish also pairs beautifully with Mediterranean recipes for a complete meal.
Storage & Reheating
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. To reheat, place in a 350°F oven covered with foil until warmed through, or slice and warm gently in a skillet with a splash of broth.
Nutrition & Diet Analysis (per serving)
Each serving of Leg Of Lamb With Cucumber Sauce contains roughly 339 calories, with 4g protein, 15g carbohydrates, and 30g fat. It is an excellent source of vitamin C (57% of the Daily Value), vitamin A (26% of the Daily Value), and iron (24% of the Daily Value), and a good source of calcium and potassium.
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
How do I know when the lamb is done cooking?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F, and for medium, 145°F. Remember that the meat will continue to cook slightly while resting. Let it sit for about 15-20 minutes before carving to ensure juiciness.
Can I use a different cut of meat for this recipe?
Yes, while this recipe is designed for a leg of lamb, you can also use a boneless shoulder or rack of lamb. Adjust cooking times accordingly, as smaller cuts may cook faster. Ensure that you still follow the same flavoring and glazing techniques.
What can I serve with cucumber sauce?
Cucumber sauce pairs well with grilled meats, fish, or even as a dip for fresh vegetables. Consider serving it alongside dishes like Moussaka (Easy Greek Casserole) or with Turkey And Roast Beef Pita for a delightful combination of flavors.
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).