Roast Leg of Lamb with Mint Sauce

By scratch cook

Ingredients

• LAMB
• 1 6 to 7 pound boneless leg of lamb
• 2 teaspoons kosher or sea salt
• 1/2 teaspoon fresh ground pepper
• 5 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup melted butter
• 3 teaspoons rosemary or 5 fresh rosemary twigs with leaves
• MINT SAUCE
• 1 tablespoon sugar
• 1 tablespoon white wine vinegar
• 3 tablespoons mint leaves
• 1 cup sour cream

Preparation

Step 1

combine sugar, vinegar4 and mint leaves. put in blender with sour cream and blend until completely mixed. refrigerate for several hours before serving

without cutting, carefully remove the string net that holds the leg of lamb together. open leg of lamb and rub entire surface with salt and pepper. Cut 12 to 15 slits with sharp knife. peel and cut garlic into slivers and insert into slits. brush lamb with butter and lemon juice. Place rosemary (or twigs) in folds of lamb. Roll lamb back up and secure with string net or toothpicks if necessary.

bake lamb at 350 degrees F for 35 minutes per pound or until meat thermometer reads 170 degrees. Reserve the drippings to serve with the lamb.

serve with mint sauce.