Mint crusted mutton leg marinated in red wine



  • 2.5 – 2,7 kg (5,5 – 6 oz) – 2 mutton legs


  • 500 ml dry red wine
  • 1 bunch of spring onions
  • 1,5 tbsp paprika
  • 2 tbsp cut curry leaves
  • 3 cloves of garlic
  • salt – to taste

Mint sauce

  • a bunch of mint leaves
  • a handful of pine nuts
  • 2 handfuls of chopped rusks
  • 1/2 tbsp vinegar
  • olive oil
  • sea salt
  • 5 cloves of garlic


Wash the mutton legs, cut them into medium sizes and make deep cuts by the help of the knife from all sides. Peel garlic. Grind up spring onions and garlic in a blender. Then add red wine, all spices and sea salt. Mix everything thoroughly. Place the mutton leg in the cooked marinade and leave it for 24-hours.

If the marinade doesn’t cover the whole leg, then it will be necessary to turn it over from time to time (4 times is enough). You can place meat in a fridge or keep it somewhere in the kitchen at room temperature.

Remove curry leaves and spring onions. Fill the leg with cloves of garlic and put it in a baking sheet. Cover the meat with foil and place it in the preheated oven. Bake the mutton over medium heat for 40-50 minutes. Turn it over on and off and pour with juice.

Mint sauce

Mix mint, olive oil and pine nuts in a blender. Add rusks, sea salt and vinegar. Take out the mutton and pour it with prepared sauce. Then put the meat in the oven again. Do not put the foil above and bake the mutton for 15-20 minutes more.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for baked mutton in red wine marinade? If so, please let us know in the comments below or write us an e-mail.