Roasted Spring Leg Of Lamb With Sweet Mint Sauce Recipe
Servings: 8
Ingredients
- 6 lrg garlic cloves thinly sliced
- 2 Tbsp. minced mint
- 1/2 tsp minced fresh rosemary
- 1 x spring leg of lamb - (abt 5 to 5 1/2 lbs) fat removed
- 1 tsp extra virgin olive oil
- 1/2 ounce fresh mint leaves
- Â Â (abt 1/2 c. loosely packed)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. white wine vinegar
- 1 Tbsp. water
- 1 lrg garlic clove minced
- 1/8 tsp sugar substitute or possibly to taste
- Â Â Freshly-grnd black pepper to taste
- 1/8 tsp kosher salt
Directions
- Preheat oven to 450 degrees.
- Using a sharp knife, make slits 1 inch deep all over the lamb. Insert the garlic. In a small bowl, combine the mint and rosemary. Rub the lamb with the extra virgin olive oil and the herb mix.
- Place the lamb on a rack in a roasting pan and roast for 30 min. Reduce the heat to 350 degrees and continue to roast till an instant meat thermometer placed in the thickest part of the meat, away from the bone, registers 135 degrees for rare or possibly 140 degrees, about another 45 min.
- To make Sweet Mint Sauce: In a food processor or possibly blender, place the mint, oil, vinegar, water, garlic, and sugar substitute. Process till smooth. Add in the pepper and salt. Set aside till ready to serve.
- To serve, slice thin slices of lamb and top each serving with 2 tsp. of the mint sauce.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 8 servings | |
| Calories 36 | |
| Calories from Fat 35 | 97% |
| Total Fat 3.96g | 5% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 7mg | 0% |
| Total Carbs 0.21g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.05g | 0% |
