Leg of Lamb with Mint Sauce





Leg of Lamb with Mint Sauce makes a delicious choice for your Easter dinner. This aromatic lamb recipe will become a favorite for everyone. The fresh herbs give this roast a savory flavor. One of my favorite Easter recipes that may soon be one of yours.

One large Leg of Lamb
1/2 lemon
1 tbsp. honey
3 tbsp. coarse ground pepper
3 sprigs fresh rosemary

1/2 c. water
1/2 lemon
2 tbsp. chopped fresh rosemary
1 tsp. thyme
1 tsp. oregano
salt and pepper
1 1/2 tsp. honey
1 tbsp. olive oil
2 tbsp. butter

Place the meat into a large roasting pan. Crush the springs of rosemary and sprinkle over the meat. Add the ground pepper and 1 tbsp. honey. Rub the mixture into the meat.

Rub 1/2 lemon over the joint, squeezing the juice onto the meat as well. Cover and leave to marinate for 4 - 24 hours.

Pour 1/2 c. water into corner of the roasting pan. Sprinkle 2 tbsp. chopped fresh rosemary, the thyme and oregano and salt and pepper. Drizzle on 1 1/2 tsp. honey and 1 tbsp. olive oil. Dot with the butter.

Bake at 425° F. for 1 - 1 1/4 hours. Add a little boiling water to the pan to prevent the meat from drying out.



Mint Sauce

  • 1/4 c. loosely packed mint leaves, finely chopped
  • 1/4 c. boiling water
  • 2 tbsp. cider vinegar
  • 2 tbsp. sugar
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Directions:

Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb. Yield: 6 servings.

Leg of Lamb adds a wonderful new flavor to your Easter dinner menu.







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