Leg Of Lamb With Lemon-Mint Sauce
Ingredients
- 5 lb bone-in lamb leg
- 14 garlic cloves (8 chopped, 6 crushed)
- 2 tbsp dried oregano, divided
- 2 tbsp dried rosemary, divided
- 0.3 cup olive oil, divided
- 1 cup red wine
- 1 lemon, zested and juiced
- 1 cup fresh lemon juice (total including above)
- 0.5 tsp salt
- 0.3 tsp black pepper
- 0.3 cup water
- 2 tbsp granulated sugar
- 0.3 cup fresh mint leaves, minced
Instructions
- 1
Finely chop 8 garlic cloves and place in a dish or bag. Stir in 4 tsp each oregano and rosemary, ¼ cup oil, wine, lemon zest and juice. Add lamb, coat well, cover, and refrigerate overnight.
- 2
Crush remaining 6 cloves of garlic and mix with remaining oregano and rosemary. Remove lamb from marinade, pierce all over, and rub garlic-herb mixture into cuts.
- 3
Coat lamb with remaining olive oil, sprinkle with salt and pepper. Place on a rack in a shallow roasting pan.
- 4
Roast uncovered in a 375°F oven for 1 hour 45 minutes, until a thermometer reads 130°F for medium-rare.
- 5
Cover loosely with foil and rest 10 minutes before carving.
- 6
Make lemon-mint sauce: boil water and sugar until dissolved. Remove from heat; stir in mint, lemon zest, and lemon juice. Let stand 30 minutes. Serve alongside the lamb.