Roast Lamb With Mint Glaze
|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|
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.