Things You'll Need:
- Roasting pan
- Leg of lamb, thawed
- 3 cloves garlic
- 1/2 cup beef broth
- 1/2 cup vermouth or other dry white wine
- 2 tablespoons fresh mint leaves, minced
- 1/2 onion
- 1/2 stick of butter
- salt
- black pepper
- small sauce pan
- turkey baster
- 1/3 cup white flour2 cup measuring cup
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Step 1
Preheat the oven to 325 degrees Fahrenheit.
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Step 2
Peel three cloves of garlic. Slice them in half the long way. Mince one half of one clove and place it in a 2 cup measuring cup. Slice the remaining 2 1/2 cloves of garlic into paper thin slices. Use a very sharp paring knife to make little slits at regular intervals in the meat. Insert the thin garlic slices so that they go all the way into the meat and each slit closes on top covering up the garlic. Sprinkle salt and black pepper all over the lamb. Dust the meat with the flour. As the meat roasts in the oven, the juices, the fat, and the flour will combine to make a very thin crust that is delicious.
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Step 3
Peel and mince half of an onion. Add this to the measuring cup. Mince 2 tablespoons of fresh mint leaves and add them to the measuring cup as well. Pour 1/2 cup of beef broth and 1/2 cup of vermouth into the measuring cup. Stir and place this marinade into a small saucepan. Bring it to a boil. Turn down the heat and simmer for 5 minutes. Remove from heat.
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Step 4
Place the prepared leg of lamb in a roasting pan and then into the preheated 325 degree oven. After 15 minutes, suck up about a fourth of the marinade in a turkey baster and release it over the hot meat. Repeat this every fifteen minutes until all of the marinade has been poured over the meat. Continue roasting (you should roast lamb for 40 minutes times the weight of the lamb so a two pound piece will take one hour and twenty minutes to cook.) Every fifteen minutes, suck up the drippings at the bottom of the roasting pan and pour it out again over the top of the meat until the meat is tender.
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Step 5
Serve hot on a platter, family style with vegetables and either rice or a baked potato for a traditional family meal. To enhance the minty flavor, serve mint jelly that you made or bought as a dipping sauce for the meat.
