Roast Leg of Lamb w/ Mint Sauce
Source of Recipe
www.hearthware.com
Recipe Introduction
"Nowadays we can buy wonderful, delicately flavored lamb, and what better than to roast until it is all crusty outside and rosy-pink inside. The British love mint sauce with their lamb. You will too."
List of Ingredients
1 leg of lamb, 3 1/2 to 4 pounds
3 to 4 cloves garlic
1-tablespoon olive oil
1/2 teaspoon dried rosemary or oregano
Seasoned salt, to taste
Pepper, to taste
Mint Sauce:
2 teaspoons sugar
2 tablespoons boiling water
1/4 cup finely chopped fresh mint
3 tablespoons cider vinegar
1/8-teaspoon saltRecipe
With a small paring knife, make 6 to 8 incisions all over the top of the lamb, about 1" deep. Peel the garlic and cut it in small silvers. Poke the slivers into the incisions. Rub the lamb all over with the oil. Crush the rosemary and rub it all over the lamb. Sprinkle with seasoned salt and pepper. Place the lamb directly on the 1" rack and InfraCook on Power Level 5 until done to your taste. For medium rare, cook 1 hour and 45 minutes or until instant read meat thermometer registers 140¡. Serve with the pan juices and Mint Sauce.
To make Mint Sauce: Stir sugar into water until dissolved. Add mint, vinegar and salt. Taste and add more sugar or vinegar if needed. The sauce should be thick. If not, add more chopped mint. Let stand for 30 minutes before serving to mellow and mingle the flavors.
Yield: 4 to 6 servings
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