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Lamb Roast and Mint Sauce
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Source: Alice Viviano
Lamd Roast | |
1 leg | lamb, rimmed and off the bone |
10 to 12 | whole cloves garlic |
1 tablespoon | dried oregano |
1 tablespoon | Syrian spice |
1 teaspoon | salt |
Mint sauce | |
2 tablespoons | superfine sugar |
2 tablespoons | dried mint leaves |
1½ tablespoons | boiling water |
½ cup | red wine vinegar |
Lamb roast: Evenly distribute cloves of garlic by inserting them in the folds of the lamb.
Rub leg well with the oregano and spices.
Wrap the leg with parchment paper, place in a roaster and place in a 375?F preheated oven.
Cook or 2½ to 3 hours or until the roast reaches at least 180?F.
Mint sauce: Finely crumble mint and scrape mint and sugar into a bowl. Add boiling water and stir until sugar is dissolved. Allow to cool, add vinegar, cover and refrigerate.
Serve cold with lamb.
From Alice Viviano.
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