Exclusive Mint-Glazed Lamb
This tender and delicious leg of lamb is enhanced by a breath of mint. Mary cooked a little lamb, and her dinner guests enjoyed it so!
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
4 - 6 servings
Ingredients
1/2 cup mint jelly
2 tbsp. dry white wine
1 tsp. Dijon mustard
1 pinch to taste black pepper, freshly ground
1 (4 to 7 lb.) leg of lamb
2 large garlic cloves, slivered
1 pinch to taste salt
1 pinch to taste ground black pepper
1 bunch fresh mint sprigs
Methods/steps
For Mint Glaze: Place jelly, wine, mustard and pepper in a blender; cover and mix until smooth.
For Lamb: Preheat oven to 425 degrees. Cut slits all over lamb with tip of sharp knife; insert garlic slivers; season with salt and pepper. Place lamb in shallow roasting pan.
Bake uncovered, on center rack for 1 hour. Remove from oven; reduce temperature to 375 degrees. Brush about 1/2 cup Mint Glaze over lamb; return to oven and bake an additional 40 to 45 minutes.
Remove from oven; insert instant-read meat thermometer into the thickest part of meat - temperature should read 155 degrees for medium.
Brush remaining glaze over lamb; loosely cover. Let stand for 15 minutes before carving. Place lamb on serving platter; garnish with fresh mint.
Additional Tips
Ready in 2 hours
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