Mint-Marinated Leg Of Lamb Recipe - Cooking Index
Mint-Marinated Leg Of Lamb Recipe - Cooking Index
Sauteed zucchini or spinach makes a delicious accompaniment. Serve with a dry red wine such as a Naoussa from Greece or a Zinfandel or Pinot Noir from California. Baklava from a local Middle Eastern market is the ideal after-dinner sweet.
Type: Lamb| 1/2 cup | 118ml | Olive oil |
| 1/2 cup | 118ml | Dry red wine |
| 1/4 cup | 23g / 0.8oz | Minced fresh mint - (packed) |
| 4 cups | 372g / 13oz | Garlic cloves - minced (large) |
| 2 | Bay leaves - crumbled | |
| 1 | Leg of lamb - boned, butterflied | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Fresh mint sprigs - for garnish |
Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
Preheat oven to 450 degrees. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat-side down in pan. Roast 15 minutes.
Reduce oven temperature to 375 degrees and continue roasting until thermometer inserted in thickest part of lamb registers 130 degrees for rare, about 20 minutes. Let stand 10 minutes.
Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.
This recipe yields 8 servings.
Source:
Bon Appetit, March 1991
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