Roast Leg of Lamb with Mint Sauce

MINT SAUCE

¼ cup water

1 tablespoon granulated sugar

¼ cup finely chopped fresh mint

½ cup malt vinegar

LAMB

2 tablespoons salt

1 tablespoon black pepper

1 tablespoon finely chopped fresh rosemary (or 2 teaspoon dried)

2 garlic cloves, crushed

4 to 5 pound leg of lamb

Make the mint sauce first. In a saucepan over high heat combine the water and sugar and bring to a boil, stirring until the sugar completely dissolves. Remove from the heat and stir in the mint leaves and vinegar. Adjust the sugar to your taste. Let the mint sauce sit at room temperature for 2 to 3 hours.

Preheat the oven to 500°. For the lamb, combine the salt, pepper, rosemary, and garlic and stir to form a paste. Using a small knife, cut slits in the lamb and fill with the garlic paste. Transfer the lamb to a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375° and roast for 1 hour longer (about 20 minutes per pound). Transfer the lamb to a heated platter and allow it to rest for at least 15 minutes before slicing. Stir the mint sauce and serve in a sauceboat along with the lamb.

YIELD: 15 TO 20 SERVINGS