GOOD TO KNOW Lamb needs few additional ingredients to make it flavorful. In this recipe, the meat is rubbed with salt, pepper, and olive oil, then studded with garlic slivers before being roasted. A sauce made from fresh mint is a vibrant alternative to the traditional mint jelly as an accompaniment. Serve the lamb with roasted new pototoes and a sprig of watercress.

　　

Ingredients

serves 10

　　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 garlic cloves, cut into 20 slivers total

　　Mint Sauce (recipe follows)

　　

Step 1

Preheat oven to 450°F, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert a garlic sliver into each opening.

　　

Step 2

Place lamb on a roasting rack set on a rimmed baking sheet or roasting pan; transfer to oven. Immediately reduce oven to 325°F. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125°F to 135°F for rare, or 135°F to 140°F for medium, 1 1/4 to 1 3/4 hours. Remove from oven; tent with foil and let rest 10 to 15 minutes before carving. Serve with mint sauce.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 412

　　

Step 5

Fat: 14.4g

　　

Step 6

Protein: 46.7g

　　

Step 7

Carbohydrates: 22g

　　

Step 8

Fiber: 0.7g

　　Everyday Food: Light