Roast leg of lamb
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Roast leg of lamb
  Roast    Lamb    Legs  
Last updated 6/12/2012 1:20:35 AM. Recipe ID 52397. Report a problem with this recipe.
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      Title: Roast leg of lamb
 Categories: Main dish
      Yield: 1 Servings
  Leg of lamb (about 6 pounds) 8 cloves garlic juice of one lemon 1/2
  tsp rosemary salt freshly ground black pepper Preheat oven to 325F.
  Cut eight shallow slits in the surface of the lamb and insert a clove
  of garlic in each slit.  Brush the lamb with lemon juice, sprinkle
  with rosemary, salt and pepper.  Insert a meat thermometer into the
  thickest part of the roast so the bulb reaches the center but does
  not touch a bone. Place the lamb on a rack in a roasting pan and
  roast for about 20 minutes per pound or until the thermomoeter
  reaches 150F. Remove from oven, and let the leg stand uncovered for
  10 to 15 minutes before carving.
  Mint sauce
  1/4 cup  chopped fresh mint 2 tblsp sugar 1/4 cup boiling water 3/4
  cup cider vinegar
  Place the mint in a bowl and sprinkle the sugar over it. Crush mint
  and sugar together with the back of a spoon. Pour in boiling water
  and let mint steep for five minutes. Add vinegar to mint and water
  mixture. Taste the sauce and add more sugar if needed.  Heat before
  serving. Converted by MMCONV vers. 1.40

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Recipe ID 52397 (Apr 03, 2005)

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