All Easy Recipes. Cook all that you can cook. Roast Leg Of Lamb With Mint Sauce
 
What You Need:            (To Serve: 6 to 8)
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MINT SAUCE
  • ¼ cup water
  • 1 tablespoon sugar
  • ¼ cup finely chopped fresh mint leaves
  • ½ cup malt vinegar

    MEAT
  • 2 tablespoons salt
  • 1 teaspoon finely ground black pepper
  • 1 tablespoon finely cut fresh rosemary or 2 teaspoons dried crushed rosemary
  • A 5- to 6-pound leg of lamb, trimmed of excess fat, but with the fell left on

    • How To Cook:
    MINT SAUCE:
    1. Make the mint sauce in advance. Combine the water and sugar in a 1- to 1½- quart saucepan, and bring to a boil over high heat, stirring until the sugar dissolves completely.

    2. Remove the pan from the heat, and stir in the mint leaves and vinegar.

    3. Taste and add up to 1 more tablespoon of sugar if desired. Set aside at room temperature for 2 or 3 hours.

    MEAT:
    1. Preheat the oven to 500° (it will take about 15 minutes for most ovens to reach this temperature).

    2. Combine the salt, pepper and rosemary in a small bowl, and with your fingers press the mixture firmly into the lamb, coating the entire surface as evenly as possible.

    3. For the most predictable results, insert a meat thermometer into the thickest part of the leg, being careful not to touch a bone.

    4. Place the leg, fat side up, on a rack in a shallow roasting pan, and roast it uncovered in the middle of the oven for 20 minutes.

    5. Reduce the heat to 375° and roast for another 40 to 60 minutes, or until the lamb is cooked to your taste (basting is unnecessary).

    6. A meat thermometer will register 130° to 140° when the lamb is rare, 140° to 150° when medium, and 150° to 160° when well done.

    7. Transfer the lamb to a heated platter, and let the roast rest for 15 minutes for easier carving. Stir the mint sauce once or twice, pour it into a sauceboat and serve it separately with the lamb.
    		 
    		 
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