Mint-Rubbed Leg of Lamb
"This roasted lamb is easy to prepare and its succulent flavor means it needs no heavy sauces or condiments. Perfect for your Passover or Easter dinner table, with a simple arrangement of spring vegetables. Prep time does not include chilling time."
- Ready In:
- 3hrs
- Ingredients:
- 7
- Serves:
-
10-12
ingredients
- 1 (5 lb) whole leg of lamb (5-lbs with bone in)
- 8 garlic cloves
- 2 tablespoons dried mint, crushed
- 1 tablespoon fresh coarse ground black pepper
- 1⁄2 teaspoon salt
- 3 tablespoons honey
- fresh mint sprig (optional)
directions
- Trim excess fat from meat. Cut 1/2-inch-wide slits into lamb in 16 different places. Cut garlic cloves in half lengthwise and insert each half-clove deep into each slit.
- Combine dried mint, pepper, and salt; rub mixture over entire surface of lamb leg. Drizzle honey over lamb and rub to coat. Place on a rack in a shallow roasting pan. Cover loosely with plastic wrap. and refrigerate about 2 hours.
- Preheat oven to 325 degrees Fahrenheit. Remove plastic wrap. Insert a meat thermometer into the thickest part of meat without touching bone. Roast, uncovered, in preheated oven for 2 to 2 1/2 hours or until thermometer registers 140 degrees for medium-rare doneness or 155 degrees for medium doneness. Remove from oven.
- Cover meat loosely with foil and let stand for 15 minutes. Serve in its own juices. Suggestions to serve along with the lamb are cooked herbed new potatoes, steamed baby carrots, and steamed asparagus. Garnish with mint sprigs, if desired.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
