Leg Of Lamb With Lemon−Mint Sauce
leg of lamb with lemon−mint sauce
Ingredients
- 1 bone-in lamb leg (about 5 lb.)
- 14 cloves garlic
- 2 tablespoons each − dried oregano and rosemary
- 1/3 cup olive oil
- 1 cup red wine
- grated lemon zest
- 1 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1/4 cup minced fresh mint leaves
- 1 teaspoon grated lemon zest
- 1/4 cup fresh lemon juice
Instructions
- 1
Dry lamb well.
- 2
Finely chop 8 cloves garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb. Stir in 4 teaspoons each of oregano and rosemary, 1/4 cup of oil, wine, zest and lemon juice.
- 3
Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
- 4
Crush remaining 6 cloves of garlic and stir together with remaining 2 teaspoons each oregano and rosemary.
- 5
Remove lamb from marinade and pierce in several places with the tip of a sharp knife.
- 6
Rub garlic-herb mixture over lamb, pressing into incisions.
- 7
Coat with remaining oil and sprinkle with salt and pepper.
- 8
Place on a rack in a shallow roasting pan.
- 9
Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until thermometer registers an internal temperature of 130F.
- 10
Cover loosely with foil and let rest for 10 minutes before carving.
- 11
In small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved.
- 12
Remove from heat; stir in mint, lemon zest and lemon juice.
- 13
Cover and let stand for 30 minutes at room temperature before serving.