Mint-Marinated Leg of Lamb
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/2 cup olive oil
- 1/2 cup dry red wine
- fresh mint sprigs
- 4 large garlic cloves, minced
- 1/4 cup packed minced fresh mint
- 1 5-pound leg of lamb, boned, butterflied
- Carbohydrate 2 g(1%)
- Cholesterol 150 mg(50%)
- Fat 45 g(70%)
- Fiber 0 g(1%)
- Protein 41 g(82%)
- Saturated Fat 16 g(78%)
- Sodium 128 mg(5%)
- Calories 599
Preparation Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight. Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.
Preparation Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight. Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.
