Leg Of Lamb With Lemon−Mint Sauce
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
Dry lamb well. 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. Place
lamb in marinade, turning to coat well on all sides; cover and refrigerate
overnight. Crush remaining 6 cloves of garlic and stir together with
remaining 2 teaspoons each oregano and rosemary. Remove lamb from marinade
and pierce in several places with the tip of a sharp knife. Rub garlic−herb
mixture over lamb, pressing into incisions. Coat with remaining oil and
sprinkle with salt and pepper. Place on a rack in a shallow roasting pan.
Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until
thermometer registers an internal temperature of 130F. Cover loosely with
foil and let rest for 10 minutes before carving.
Lemon−Mint Sauce:
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
In small saucepan, bring water and sugar to a boil, stirring until sugar is
dissolved. Remove from heat; stir in mint, lemon zest and lemon juice. Cover
and let stand for 30 minutes at room temperature before serving.