Mint Rubbed Leg of Lamb Recipe
Summary
Preparation Time2 Hr 30 MinCooking Time3 Hr 30 Min
Ready In6 Hr 0 MinDifficulty LevelMedium
Ingredients
| Leg lamb | 1 5 Pound | |
| Garlic | 8 Clove (5gm) | |
| Dried mint | 2 Tablespoon, crushed | |
| 1 tbsp. coarsely ground black pepper | ||
| Salt | 1/2 Teaspoon | |
| Honey | 3 Tablespoon | |
Directions
1. Trim excess fat from meat. Cut 1/2-inch-wide slits into lamb leg in 16 different places. Cut the garlic cloves in half lengthwise and insert each half-clove deep into each slit.
2. Combine the dried mint, pepper, and salt; rub mixture over entire surface of lamb leg. Drizzle honey over lamb leg and rub to coat. Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap and refrigerate for 2 hours.
3. Remove plastic wrap. Insert a meat thermometer into the thickest part of meat without touching bone. Roast, uncovered, in a 325° oven for 2 to 3 1/2 hours or till the meat thermometer registers 140° for medium-rare doneness or 155° for medium doneness. Remove from oven.
4. Cover meat loosely with foil and let stand for 15 minutes before carving. (The meat's temperature will rise 5° during the time it stands.) If desired, garnish with mint sprigs.
2. Combine the dried mint, pepper, and salt; rub mixture over entire surface of lamb leg. Drizzle honey over lamb leg and rub to coat. Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap and refrigerate for 2 hours.
3. Remove plastic wrap. Insert a meat thermometer into the thickest part of meat without touching bone. Roast, uncovered, in a 325° oven for 2 to 3 1/2 hours or till the meat thermometer registers 140° for medium-rare doneness or 155° for medium doneness. Remove from oven.
4. Cover meat loosely with foil and let stand for 15 minutes before carving. (The meat's temperature will rise 5° during the time it stands.) If desired, garnish with mint sprigs.
Chef
