Roast Leg of Lamb with Fresh Mint Sauce

Yield:

8 Servings

Recipe Time

Prep: 15 Minutes
Cook: 2 Hours
Stand: 15 Minutes

Nutritional Information

Calories 502
Fat 19 g
Satfat 6 g
Protein 71 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 218 mg
Sodium 688 mg

Ingredients

Lamb:
1 red onion, peeled, halved lengthwise and sliced
3 tablespoons olive oil
4 cloves garlic, peeled
10 sprigs fresh parsley
2 sprigs fresh rosemary, plus
1 teaspoon chopped leaves
2 sprigs fresh thyme, plus
1 teaspoon chopped leaves
1 (8 lb.) bone-in or
Kosher salt
Black pepper
Mint sauce:
2 cups fresh mint leaves
1 cup seasoned rice vinegar

Preparation

Preheat oven to 450°F. In a large, heavy roasting pan, toss together onion, 1 Tbsp. olive oil and garlic. Top with parsley, rosemary sprigs and thyme sprigs. Place lamb on herb sprigs. In a small bowl, mix together remaining 2 Tbsp. oil, chopped rosemary and chopped thyme; season with salt and pepper. Coat lamb with mixture.

Roast lamb for 15 minutes; reduce oven temperature to 350°F and roast, basting every 15 minutes, until a meat thermometer inserted in thickest part of meat away from bone registers 145°F for medium-rare, 1 hour and 15 minutes to 2 hours.

Make mint sauce: Coarsely chop mint. Transfer to a bowl and stir in vinegar.

Let lamb rest, covered with foil, for 15 minutes. Carve lamb and serve with mint sauce.

Note:

May 2006