Spring Leg of Lamb with Old Fashioned Mint Sauce
Reprinted with permission from Savoring the Seasons of the Northern Heartland, by Chef Lucia Watson and Beth Dooley.
- 1 leg of lamb, (about 6 1/2 pounds), boned out, not tied
- 3 shallots, peeled and chopped, or
- 3 scallions, chopped
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons olive oil
- 3 tablespo whole fresh mint leaves
- Ol Old_Fashioned_Mint_Sauce
- 1 cup water
- 3/4 cup confectioners' sugar
- 3/4 cup high-quality champagne vinegar, or white wine vinegar
- 1 cup finely chopped fresh mint leaves, packed
- - pinch of salt
Rub the leg of lamb all over, inside and out, with the shallots, pepper and olive oil. Stuff the whole mint leaves inside the leg cavity. Put the lamb in a roasting pan and place in a preheated 350 F oven. Roast for 1 1/2 hours for medium-rare or until internal temperature reached 145 F. Pull the lamb from the oven and allow to sit about 15 minutes before carving. While it is "resting," make the sauce.
For the sauce: Bring the water, confectioners' sugar and vinegar to a boil. Boil about 15 minutes, or until the liquid is reduced and slightly thick. Remove the sauce from the heat and add the mint leaves and a pinch of salt. Carve the lamb and serve with the sauce.
Amount: 8 servings
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