- prep 15 min cook 1.5 hrs
- serves 12-14
New England grandmas served lamb the English way—with a refreshingly cool mint sauce. If you don’t have fresh mint, you can substitute 1 tablespoon of dried mint.
- 1 whole leg of lamb (5 to 6 pounds), fell removed and trimmed
- 3 tablespoons minced fresh mint
- 2 tablespoons lemon juice
- 2 tablespoons minced parsley
- 1 tablespoon grated onion or onion juice
- 1 cup mint jelly
- 2 tablespoons cornstarch
- 1 tablespoon grated lemon rind
- 3/4 cup apple juice
How to make it 1 hour, 45minutes
Preheat the oven to 325°F. Cut about 18 small slits randomly in the meat. Insert the mint into the slits. Rub the surface of the meat with lemon juice. Sprinkle with the parsley and onion. Pat into the meat.
Place the meat, fat side up, on a rack in a roasting pan. Insert a roasting thermometer in the center of the thickest portion without touching bone. Roast for 1 1/2 to 2 hours or until thermometer registers 140°F. for medium-rare or for 2 to 2 1/2 hours or until 155°F. for medium. Cover the meat with foil and let stand for 15 minutes before carving.
Meanwhile, in a small saucepan, combine the mint jelly, cornstarch, and lemon rind. Stir in apple juice. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until jelly melts and mixture is thickened. Serve with the meat.
Nutritional Information(per serving)
- Calories: 248
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 79mg
- Sodium: 70mg
- Carbs: 20g
- Protein: 25g
- Fiber: 0g