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Roast Lamb With Mint Glaze

Diet.Chef's picture
  Lean boneless lamb leg 1
  Garlic 2 Clove (10 gm), sliced
  Dried rosemary 1 Teaspoon (Whole Ones)
  Freshly ground pepper 1⁄2 Teaspoon
  Vegetable cooking spray 1
  Water 1⁄2 Cup (8 tbs)
  Chopped fresh mint 1⁄4 Cup (4 tbs)
  Tarragon vinegar 2 Tablespoon
  Sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon

Trim fat from leg of lamb.
Make several small slits on outside of lamb, and insert garlic slices.
Combine rosemary and pepper.
Rub mixture over entire surface of lamb.
Place on rack of a broiler pan that has been coated with cooking spray.
Insert meat thermometer into thickest part of roast.
Pour water into broiler pan.
Bake, uncovered, at 325° for 2 hours or until meat thermometer registers 140° (rare) to 160° (medium).
Transfer lamb to cutting board; reserve pan liquid.
Let stand at room temperature 10 minutes before carving into 1/2-inch slices.
Skim fat off pan liquid.
Place liquid in a small saucepan.
Add mint and remaining ingredients.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture is thoroughly heated.

Recipe Summary

Main Dish

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Roast Lamb With Mint Glaze Recipe