Roast Leg of Lamb
Ingredients
- 1 6-7 lb. boneless leg of lamb
- 2 tsp. salt
- 1/2 tsp. fresh ground pepper
- 5 cloves garlic
- 1/4 C. lemon juice
- 1/4 C. melted butter
- 3 tsp. rosemary or 5 fresh rosemary twigs with leaves
- Mint Sauce:
- 1 Tbs. sugar
- 1 Tbs. white wine vinegar
- 3 Tbs. mint leaves
- 1 C. sour cream
Directions
Carefully remove, without cutting, the string net that holds the leg of lamb together. Open leg of lamb; a leg of lamb that has been boned usually can be unfolded due to the cuts made in the boning process. Rub entire surface of lamb with salt and pepper. Cut 12 -15 slits in lamb with sharp knife. Peel and cut garlic into slivers and insert garlic slivers into slits. Brush lamb with butter and lemon juice. Place rosemary in folds of lamb or place rosemary twigs in folds. Roll lamb back up and secure with string net or toothpicks if necessary.
Bake lamb at 350 degrees for 35 minutes per lb. or until meat thermometer reads 170 degrees. Reserve the drippings to serve with the lamb. Serve with mint sauce.
Note: This recipe takes advantage of the increased surface area of the lamb created by the boning process. Most boneless legs of lamb come in a string net that holds the meat together. You have to roll the lamb back up and then slide the net back over the lamb. It's really not that difficult; sort of like putting on a tight sock. Using this method allows the seasonings to really get into the lamb and results in a very tasty main course.
To make mint sauce, combine sugar, vinegar and mint leaves. Put in blender with sour cream. Blend until completely mixed. Refrigerate for several hours before serving to allow flavors to blend.
