Roast Leg Of Lamb With Fresh Mint Sauce

• Lamb:
• 1 red onion, peeled, halved lengthwise and sliced
• 3 tablespoons olive oil
• 4 cloves garlic, peeled
• 10 sprigs fresh parsley
• 2 sprigs fresh rosemary, plus
• 1 teaspoon chopped leaves
• 2 sprigs fresh thyme, plus
• 1 teaspoon chopped leaves
• 1 (8 lb.) bone-in or
• Kosher salt
• Black pepper
• Mint sauce:
• 2 cups fresh mint leaves
• 1 cup seasoned rice vinegar

1. Preheat oven to 450u0b0F. In a large, heavy roasting pan, toss together onion, 1 Tbsp. olive oil and garlic. Top with parsley, rosemary sprigs and thyme sprigs. Place lamb on herb sprigs. In a small bowl, mix together remaining 2 Tbsp. oil, chopped rosemary and chopped thyme; season with salt and pepper. Coat lamb with mixture.
2. Roast lamb for 15 minutes; reduce oven temperature to 350u0b0F and roast, basting every 15 minutes, until a meat thermometer inserted in thickest part of meat away from bone registers 145u0b0F for medium-rare, 1 hour and 15 minutes to 2 hours.
3. Make mint sauce: Coarsely chop mint. Transfer to a bowl and stir in vinegar.
4. Let lamb rest, covered with foil, for 15 minutes. Carve lamb and serve with mint sauce.

red onion, olive oil, garlic, parsley, rosemary, chopped leaves, thyme, chopped leaves, kosher salt, black pepper, mint, rice vinegar

Taken from www.myrecipes.com/recipe/roast-leg-of-lamb-with-fresh-mint-sauce (may not work)