Mint-Rubbed Leg of Lamb
Description
A sweet way to prepare leg-of-lamb.
Ingredients
| 1 | lamb leg | |
| 8 | Clove | garlic |
| 2 | Tablespoon (Metric) | mint (dried, crushed) |
| 1 | Tablespoon (Metric) | black pepper (coarsely ground) |
| 3 | Tablespoon (Metric) | honey |
| Unknown | salt |
Instructions
- Trim excess fat from meat
- Cut 1/2-inch wide slits into lamb leg and insert each half-clove deep in each slit
- Combine dried mint, pepper, and salt; rub over entire surface of lamb leg
- Drizzle honey over lamb leg and rub to coat
- Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap
- Refrigerate for about 2 hours
- Remove plastic wrap
- Roast, uncovered, in a 325˚F (162˚C) oven for 2 — 2.5 hours, or until a meat thermometer registers 140˚F (60˚C) for medium-rare or 155˚F (68˚C) for medium; remove from oven when done
- Cover meat loosely with foil and let stand for 15 min
- Garnish (mint sprigs recommended). Serve with Scott’s mint jelly or Crosse and Blackwell’s mint sauce.
