Grecian Lamb

• 1 lemon
• 2 tbsp. thyme
• 2 tbsp. oregano
• 2 tbsp. rosemary
• 1 tbsp. prepared mustard
• 1 tsp. green peppercorn
• 1/2 tsp. ground all spice
• 2 lbs. boneless lamb leg roast
• 3 garlic cloves, cut in slivers
• 1 tbsp. of cornstarch
• 1 tsp. dried mint leaf
• 1 c. milk

1. Preheat oven to 375 degrees. Grate peel of lemon; remove white pith. Slice lemon; set aside. In a small bowl, make a paste by combining grated lemon peel, herbs, mustard, peppercorn, and allspice. With a pointed knife make small slits in lamb. Fill slits with paste; insert garlic to hold in paste. Oil a large piece of parchment paper; place lamb on oiled paper. Arrange lemon slices over lamb. Fold paper over lamb and lemon slices. Over-wrap in a piece of ungreased piece of parchment paper. Tie with kitchen string; place in roasting pan. Roast 1 1/2 hours. Remove wrapping from lamb; pour cooking juices into roasting pan. Place lamb on a platter; keep hot. Stirring constantly, add cornstarch dissolved in a little water to hot lamb juice. Stirring constantly, cook until slightly thickened. Stir in mint; pour into a serving dish.
2. Serves 4.

lemon, thyme, oregano, rosemary, mustard, green peppercorn, ground all spice, boneless lamb leg roast, garlic, cornstarch, mint leaf, milk

Taken from www.epicurious.com/recipes/member/views/grecian-lamb-50018939 (may not work)