Leg of Lamb with Mint Sauce
Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.
- Total Time:
- Servings: 10
Source: Everyday Food, April 2004
For the Lamb
- 1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 4 large garlic cloves, cut into 20 slivers
For the Mint Sauce
- 1/2 cup white-wine vinegar
- 1 cup sugar
- 1 cup packed fresh mint leaves, chopped
- 1/2 cup water
Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.