Our decadent leg of lamb is the perfect centre piece for your Easter table or Spring celebration.
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Styling Mari Loewen. Recipe Marisa Curatolo. Photography Cory Aronec.

Styling Mari Loewen. Recipe Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 8 to 10Servings


  • 1 (5 to 6pound) leg of lamb, trimmed and tied
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh mint
  • 3 tablespoons chopped fresh thyme
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon zest
  • 1 teaspoon ground cumin, toasted

Garlic mint sauce

  • 1 clove garlic
  • 2 egg yolks
  • 1 teaspoon coarse salt
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 cup loosely packed fresh mint leaves, chopped


In a small bowl combine garlic, mint, thyme, oil, lemon zest, and cumin. Rub over entire leg of lamb; marinate 12 hours or up to 1 day in refrigerator.

Preheat oven to 350°F. Place lamb in a roasting pan, uncovered, and bake 1 to 1/2 hours, or until internal temperature reaches 155°F. Remove from oven and let rest 5 minutes before slicing. Serve with garlic mint sauce.

In a food processor, add garlic, yolks, and salt. Blend until foamy. With machine running, add olive oil, a few drops at a time, then as a steady stream. Add lemon juice. Adjust seasoning with salt. Blend in mint. Chill 6 hours before using.

Makes 1 cup sauce.

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