Roast Leg of Lamb with Mint Sauce

We bought two legs of lamb and had them deboned at our lovely local butcher.  One was 5 lbs and the other 4 lbs.  The night before we rolled them open and coated the inside with fresh rosemary, olive oil and sea salt.  We put the bones back in the middle and tied them up and refrigerated them over night.  An hour before cooking we removed them from the fridge to allow them time to come to room temperature. We rubbed the outside with olive oil, garlic, salt and pepper and preheated the oven to 450 then set them in to brown and then reduced the temperature down to 400F.  It took about 2 hours but I never go by time and instead prefer to poke it regularly with a thermometer to check for the desired temperature.  Here I have one roast more well done than the other for the different tastes in the house. This was tender and by all accounts delicious.  And of course the mint sauce video is self-explanatory.  It’s fresh and a perfect accompaniment to this gorgeous leg of lamb.  Happy Easter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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