Leg of Lamb with Mint Sauce

1. 1

   Preheat oven to 450F, with rack in lower third.

2. 2

   Rub lamb with a generous amount of salt and pepper, then rub with oil.

3. 3

   With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert a garlic sliver into each opening.

4. 4

   Place lamb on a roasting rack set on a rimmed baking sheet or roasting pan; transfer to oven.

5. 5

   Immediately reduce oven to 325F.

6. 6

   Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125F to 135F for rare, or 135F to 140F for medium, 1 1/4 to 1 3/4 hours.

7. 7

   Remove from oven; tent with foil and let rest 10 to 15 minutes before carving.

8. 8

   Serve with mint sauce.

9. 9

   (Per Serving)

10. 10

    Calories: 412

11. 11

    Fat: 14.4g

12. 12

    Protein: 46.7g

13. 13

    Carbohydrates: 22g

14. 14

    Fiber: 0.7g

* Per serving · 4 servings · Values may vary.

No additional tips available.