- One 4 1/2-pound semi-boneless leg of lamb, at room temperature (shank end, hip bone removed)
- Kosher salt
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely grated lemon zest
- 4 garlic cloves, minced
- 20 large rosemary sprigs
- 1/2 cup red wine vinegar
- 1/2 cup water
- 2 tablespoons turbinado sugar
- 1 cup lightly packed mint leaves
How to make this recipe
- Preheat the oven to 350°. Season the lamb all over with salt and pepper. In a very large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the lamb and cook over moderately high heat, turning occasionally, until browned all over, about 12 minutes. Transfer to a plate.
- In a small bowl, whisk the lemon zest with the garlic and remaining 1 tablespoon of olive oil. Rub the mixture all over the lamb.
- Arrange nine long pieces of kitchen string crosswise on a large rimmed baking sheet, 1 inch apart. Arrange 10 rosemary sprigs across the string and set the lamb on top. Cover with the remaining rosemary, then pull up each piece of string and tie tightly to secure the rosemary and form a neat roast.
- Roast the lamb on the baking sheet for about 1 hour and 20 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 130°. Transfer the lamb to a carving board and let rest for 30 minutes.
- Meanwhile, in a small saucepan, bring the vinegar, water and sugar just to a simmer, stirring to dissolve the sugar. Remove from the heat, add the mint leaves and let stand for 30 minutes. Season the sauce with salt.
- Untie the lamb and discard the rosemary sprigs. Carve the lamb and serve with the mint sauce.
Serve this beautiful lamb with a bold red wine from Stone's native Australia.