Minted Leg of Lamb

Ingredients

Black pepper

1 teaspoon, freshly ground

Sea Salt

2 teaspoons

Lemon juice

3 tablespoons, freshly squeezed

Extra-virgin olive oil

1/4 cup

Garlic cloves

6, minced

Fresh mint leaves

1 cup, roughly chopped

Leg of lamb

1 (5 to 7 pounds), bone-in

Instructions

1. In a blender or food processor, combine the chopped mint leaves, minced garlic, olive oil, lemon juice, salt, and black pepper. Blend until you achieve a smooth, well-incorporated marinade.
2. Place the leg of lamb in a large resealable plastic bag. Pour the mint marinade over the lamb, ensuring it's well coated. Seal the bag and refrigerate for at least 4 hours, or ideally overnight to allow the flavors to fully infuse.
3. Preheat the oven to 325°F (165°C). While the oven is heating, remove the lamb from the refrigerator and let it come to room temperature.
4. Remove the lamb from the marinade, letting any excess drip off. Place the lamb on a rack in a roasting pan. Discard the remaining marinade.
5. Roast the lamb in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reads 145°F (63°C) for medium-rare. If you prefer a medium doneness, continue cooking until the internal temperature reaches 160°F (71°C).
6. Remove the lamb from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender roast.
7. Carve the lamb into thin slices and serve with your favorite sides. A simple Greek salad or roasted vegetables would complement this dish perfectly.