Ingredients
·
4 large garlic cloves, peeled
·
1 tablespoon coarse salt
·
1 whole leg of lamb, about 6 pounds
·
Salt and black pepper to taste
·
½ cup sherry vinegar
·
⅓ cup sugar
·
2 cups fresh mint
Preparation
1. Preheat oven to 250° F. Mince garlic and mix with salt.
With a small sharp knife, poke holes all over lamb and insert some garlic-salt
mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle
with additional salt, if desired, and pepper. Place lamb in roasting pan, cover
lightly with aluminium foil and put it in oven.
2. Cook for 4 hours, and then remove foil. Cook for about 2
more hours, or until a sharp, thin-bladed knife can be easily inserted into
meat. If lamb skin is not browned, raise heat to 400° F. for 10 minutes.
3. To make mint sauce, combine vinegar and sugar in a small
saucepan with ⅓ cup water and a pinch of salt. Bring to a boil and cook for
about 30 seconds longer. Cool for a few minutes, then place in a blender with
mint; blend until smooth. Keep at room temperature until ready to serve (or
refrigerate overnight and return to room temperature before serving).
4. Carve lamb and spoon pan juices over slices. Serve hot,
passing sauce at table.
Yield: 8 servings.
Acknowledgement: The Recipe Reader
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