| 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 |
lg |
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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