Ingredients:

  • 5 lb bone-in leg of lamb
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic, peeled and slivered
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 cup fresh mint leaves, finely chopped
  • 1/4 cup white wine vinegar
  • 2 tbsp granulated sugar
  • 1/2 tsp salt

Instructions:

  1. Use a sharp knife to make shallow diagonal cuts (about 1/4 inch deep) across the fat cap of the lamb.
  2. Push the slivered garlic cloves directly into the scored fat and meat.
  3. Mix olive oil, chopped rosemary, salt, and pepper in a bowl, then rub the mixture vigorously over the entire surface of the lamb.
  4. Preheat oven to 425°F (218°C). Place the lamb in a roasting pan and roast for 15–20 minutes until the exterior is mahogany-colored.
  5. Lower the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness.
  6. Remove the lamb from the oven and let it rest for 20 minutes before carving to allow juices to redistribute.
  7. Prepare the mint sauce by whisking together finely chopped mint leaves, white wine vinegar, granulated sugar, and salt in a small bowl.