Roasted Leg of Lamb

This is one of my favorite dishes. Ever. 

I had my first meal of lamb when I was in Australia and I was immediately hooked. I love the rich, tender taste of the lamb mixed with the aioli mint sauce. I'd fix this once a week if my husband liked lamb as much as I do. He loves this roasted lamb, he's just not a fan of lamb in general, so I only get make it about 4 times a year. But whenever I do, all of my guests rave and clean their plates. 

This recipe came from my friend and co-blogger, Candy D.  And honestly, I've made it so often, I don't remember what was original from her and what I adapted. I only know that it is fabulous! And if you've always wanted to roast lamb, and never tried it, this is a great recipe to start with.  

I also make my own mint jelly, because I want real flakes of mint leaves, not green-food-colored apple juice blended with mint flavor (which is what most store brands consist of). 

I blend the homemade mint jelly with the aioli for a spectacular side-sauce.

Roast Lamb

• 5 lb leg or roast of lamb
• 10 - 12 cloves garlic, peeled but not minced
• 2-4 sprigs rosemary, fresh, not dried
• 1 tsp sea salt, or to taste
• fresh pepper, to taste
• olive oil

***Mint Aioli***

• ½ cup mayonnaise, organic
• 2 tablespoons mint, freshly chopped
• 1 tablespoon garlic, minced
• 1 ½ tsp white wine vinegar
• sea salt, to taste

To make Aioli:

• Mix together all ingredients. Cover and chill.
• Note:  This can be made a day ahead.

To prep the lamb:

• Rinse lamb, pat dry (water & oil do not mix)
• Cut deep slits in meat, and fill each slit with a garlic clove.
• Pour a little oil on your hands and rub onto lamb.
• Mix together rosemary, sea salt and pepper in a small bowl.
• Massage mixture onto oiled lamb.

For best results, allow to marinade overnight in the fridge.

When ready to cook:

• Preheat oven to 425. I roast mine on convection roast; there is no need to adjust the temp.

• Place into 425 oven for 10 minutes. Keep in mind I am cooking at high altitude, so you may need to adjust your time.

• Reduce oven temperature to 325, and cook for about 35 minutes. Check often until a thermometer reaches at least 145.  I like my lamb just pink in the middle.

• When desired temp is reached, remove lamb from oven, cover with foil and let it rest at least 5 minutes. The resting is critical to allow flavors to meld and attain moist, flavorful lamb.

I hope you enjoy this as much as I do. ~ Laurie

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