Lamb with Mint Sauce

INGREDIENTS:

  • Large bone-in leg of lamb

    (recommended atleast3lbs, roughly½per personbeing served)

  • garlic clove 6–8

  • rosemerry sprigs 6–8

  • thyme springs 6-8

  • salt

  • pepper

  • dijon mustard

  • olive oil

For Mint Sauce

  • 1 bunch fresh mint roughly 2 cups

  • Tbsp. apple cider vinegar

  • Tbsp. sugar

  • tsp. salt

  • 2 Tbsp. boiling water

 

INSTRUCTIONS:

  • Salt and pepper leg of lamb and let sit several hours, up to overnight in refrigerator.

  • Remove leg of lamb from refrigerator and let temperature come up while oven preheats.

  • Make small slits all over the lamb, inserting full garlic cloves, and herb sprigs into the slits, about 10–12 total.

  • Re-salt and pepper leg of lamb and coat in dijon mustard as a binder.

  • Preheat oven to 275ºF, highly recommend meat thermometer, especially one that can be inserted into the meat.

  • In a grill pan or large baking tray, line with aluminum foil and lightly coat with olive oil. Add potatoes or other root vegetable to pan if you want to roast some additional veggies.

  • Roast for several hours until internal temp gets to about 120ºF. Monitor the temperature to not exceed 125ºF and pull the lamb out around then. Cover in foil and let rest for at least 30 minutes. Try not to let temperature exceed 130ºF at any point.

  • Slice and serve with mint sauce

    MINT SAUCE

  • Include all listed ingredients in blender, food processor or bowl with immersion blender. Blend until smooth.