Leg of Lamb with Mint Sauce

Ingredients

• 4 lb (2 kg) bone-in leg of lamb
• 2 tbsp canola oil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 cup Dijon mustard
• 2 cloves garlic, finely chopped
• 2 tbsp chopped fresh mint leaves
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme or 1/2 tsp dried thyme, crumbled
• Mint Sauce (recipe below)

Directions

1. Preheat oven to 400°F.
2. Rub lamb with oil and sprinkle with salt and pepper.
3. Heat a large frypan over medium-high heat. Sear lamb until browned on all sides, about 4 minutes per side. Remove from pan; set aside.
4. Combine Dijon mustard, garlic, mint, rosemary and thyme together in a small bowl. Spread mustard mixture over lamb.
5. Transfer lamb to a roasting pan with a wire rack. Cook until an internal temperature of 145°F is achieved, about 2½ hours. Cover with aluminum foil for 10 – 15 minutes before carving. Serve with Mint Sauce.

Ingredients

• 1/4 cup apple cider vinegar
• 1/4 cup water
• 3 tbsp liquid honey
• 2 tbsp fresh lime juice
• 2 cups fresh mint leaves, stems removed

Yield: Makes about 1 cup.

Directions

1. Combine vinegar, water, honey and lime juice in a small pot over medium-high heat. Bring to a boil. Remove from heat and cool to room temperature.
2. Pour sauce into a blender. Add mint and purée until smooth, about a minute.