Title: Roast Leg of Lamb
Categories: Blank
Yield: 1 Servings

Ingredients:

Leg of lamb (about 6 pounds) 8 cloves garlic juice of one lemon 1/2 tsp rosemary salt freshly ground black pepper Preheat oven to 325F. Cut eight shallow slits in the surface of the lamb and insert a clove of garlic in each slit. Brush the lamb with lemon juice, sprinkle with rosemary, salt and pepper. Insert a meat thermometer into the thickest part of the roast so the bulb reaches the center but does not touch a bone. Place the lamb on a rack in a roasting pan and roast for about 20 minutes per pound or until the thermomoeter reaches 150F. Remove from oven, and let the leg stand uncovered for 10 to 15 minutes before carving.

Mint sauce

1/4 cup chopped fresh mint 2 tblsp sugar 1/4 cup boiling water 3/4 cup cider vinegar

Place the mint in a bowl and sprinkle the sugar over it. Crush mint and sugar together with the back of a spoon. Pour in boiling water and let mint steep for five minutes. Add vinegar to mint and water mixture. Taste the sauce and add more sugar if needed. Heat before serving. Converted by MMCONV vers. 1.40

previous

next