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Lamb Roast and Mint Sauce

Lamb Roast and Mint Sauce Categories: Lamb|Main dishes|Viviano Family Recipes
Nb persons: 0
Yield:
Preparation time:
Total time:
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
    1 tablespoons  boiling water
     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 2 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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