This meat served with roasted potatoes is a perfect place for a simple and elegant Easter dinner. This recipe comes from Susan Ironbiter, Golden Gate Bridge, New York. Source: Everyday Food, April 2004. 2 hours and 15 minutes. 30 minutes. 10. Total time. Preparation. Portions. Ingredients. For the meat: 1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane. Coarse salt and ground pepper. 1 tablespoon olive oil. 4 large cloves garlic, cut into 20 slices. For the mint sauce: 1/2 cup white wine vinegar. 1 cup sugar. 1 cup packed fresh mint leaves, chopped. 1/2 cup water. Directions: 1. Preheat oven to 450 degrees, with rack in lower third. Rub lamb with generous amount of salt and pepper, then rub with oil. With sharp paring knife, cut deep slits 1/2 inch apart all over lamb. Insert garlic slices into slits. 2. Place lamb on a roasting rack on a baking sheet. Place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until instant-read thermometer inserted into thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven let rest for 10 to 15 minutes before carving. 3. Meanwhile, make mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.
26.04.2023 @ 23:19
This meat served with roasted potatoes is a perfect place for a simple and elegant Easter dinner. This recipe comes from Susan Ironbiter, Golden Gate Bridge, New York. Source: Everyday Food, April 2004. 2 hours and 15 minutes. 30 minutes. 10. Total time. Preparation. Portions. Ingredients. For the meat: 1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane. Coarse salt and ground pepper. 1 tablespoon olive oil. 4 large cloves garlic, cut into 20 slices. For the mint sauce: 1/2 cup white wine vinegar. 1 cup sugar. 1 cup packed fresh mint leaves, chopped. 1/2 cup water. Directions: 1. Preheat oven to 450 degrees, with rack in lower third. Rub lamb with generous amount of salt and pepper, then rub with oil. With sharp paring knife, cut deep slits 1/2 inch apart all over lamb. Insert garlic slices into slits. 2. Place lamb on a roasting rack on a baking sheet. Place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until instant-read thermometer inserted into thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven let rest for 10 to 15 minutes before carving. 3. Meanwhile, make mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.