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Roast Leg of Lamb

Leg of lamb (about 6 pounds)
8 clove garlic
juice of one lemon
1/2 teaspoon rosemary
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 tablespoons 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.


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