Mint Rubbed Leg of Lamb
|Whole lamb leg||5 Pound (Bone In)|
|Garlic||8 Clove (40 gm)|
|Dried mint||2 Tablespoon, crushed|
|Coarsely ground black pepper||1 Tablespoon|
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.