Santorini Roasted Leg Of Lamb

• 6 lbs leg of lamb
• 1/4 cup dried mint flakes
• 3 tablespoons dried rosemary
• 3 tablespoons dried oregano
• 1/2 cup red wine
• 2 tablespoons honey
• 2 medium lemons, cut in half
• salt and pepper (to taste)

1. Trim excess fat and silver skin from lamb leg.
2. Make crisscross cut in both sides of leg, about 1/2 inch deep.
3. Mix all other ingredients, except lemons, together and allow wet ingredients to partially hydrate dried herbs for 15 minutes.
4. Place lamb in roasting pan and rub marinade all over lamb on both sides, making sure to get lots into the cuts. Squeeze lemons gently over lamb.
5. Cut up potatoes and onions if desired and place around roast, along with lemons.
6. Cover and roast at 300 degrees until internal temperature reaches 170.
7. degrees, approximately 30 minutes per pound.
8. Remove cover and roast at 425 degrees until skin is browned.

lamb, mint flakes, rosemary, oregano, red wine, honey, lemons, salt

Taken from www.food.com/recipe/santorini-roasted-leg-of-lamb-213601 (may not work)