INGREDIENTS

INSTRUCTIONS

Leg of lamb (about 6 pounds) 8 cloves garlic juice of one lemon 1/2
tsp rosemary salt freshly ground black pepper Preheat oven to 325F.
Cut eight shallow slits in the surface of the lamb and insert a clove
of garlic in each slit.  Brush the lamb with lemon juice, sprinkle
with rosemary, salt and pepper.  Insert a meat thermometer into the
thickest part of the roast so the bulb reaches the center but does  not
touch a bone. Place the lamb on a rack in a roasting pan and  roast for
about 20 minutes per pound or until the thermomoeter  reaches 150F.
Remove from oven, and let the leg stand uncovered for  10 to 15 minutes
before carving.  Mint sauce  1/4 cup  chopped fresh mint 2 tblsp sugar
1/4 cup boiling water 3/4  cup cider vinegar  Place the mint in a bowl
and sprinkle the sugar over it.  Crush mint  and sugar together with
the back of a spoon.  Pour in boiling water  and let mint steep for
five minutes.  Add vinegar to mint and water  mixture. Taste the sauce
and add more sugar if needed.  Heat before  serving. Converted by
MMCONV vers. 1.40  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 521.9mg
Potassium: 62.5mg
Carbohydrates: 21.9g
Fiber: 1.6g
Sugar: 5.8g
Protein: 8.2g