| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
March 1991 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Dry red wine |
| 1/4 |
c |
Packed minced fresh mint |
| 4 |
|
Garlic cloves, minced |
| 2 |
|
Bay leaves, crumbled |
| 1 |
|
5 pound leg of lamb, boned |
|
|
butterflied |
|
|
Fresh mint sprigs |
INSTRUCTIONS
Mix first 5 ingredients in large glass baking dish. Season with
generous amount of pepper. Add lamb, turning to coat. Cover and
refrigerate overnight. Preheat oven to 450F. Drain lamb and transfer
to large roasting pan. Season both sides with salt and generous amount
of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven
temperature to 375F and continue roasting until thermometer inserted
in thickest part of lamb registers 130F for rare, about 20 minutes.
Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish
with mint sprigs and serve. Serves 8. Bon Appetit March 1991
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