Bear & Burton's Breakfast Sauce Too Mint Verde Glaze for Easter Lamb
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Author:
Bear & Burton’s
A fresh take on Easter lamb with a bold, herby heat. Breakfast Sauce Too, fresh mint, and honey create a tangy, vibrant glaze that locks in moisture and elevates every bite.
Ingredients
- 1 boneless leg of lamb (about 4 lbs)
-
¾ cup Bear & Burton's Breakfast Sauce Too
- 2 tbsp fresh mint, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 2 tbsp honey
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
-
Salt and pepper to taste
Directions
Preheat Oven: Preheat your oven to 375°F.
Prepare Glaze: In a bowl, mix Breakfast Sauce Too, mint, parsley, honey, vinegar, olive oil, garlic powder, salt, and pepper until combined.
Season Lamb: Pat the lamb dry with paper towels and season generously with salt and pepper. Place it in a roasting pan.
Apply Glaze: Brush the lamb generously with the mint verde glaze. Reserve some glaze for basting later.
Roast the Lamb: Roast the lamb in the oven for about 1½ to 2 hours (internal temperature should reach 135°F for medium-rare), basting with the reserved glaze every 30 minutes.
Rest and Serve: Remove the lamb from the oven and let it rest for 15 minutes before slicing. Drizzle with any remaining glaze and garnish with fresh mint.
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