Roast Leg of Lamb with Fresh Mint Sauce |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Ingredients:
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 |
2 cups fresh mint leaves |
1 cup seasoned rice vinegar |
Directions:
1. 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.
2. 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.
3. Make mint sauce: Coarsely chop mint. Transfer to a bowl and stir in vinegar.
4. Let lamb rest, covered with foil, for 15 minutes. Carve lamb and serve with mint sauce.
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