Slow-Cooked Leg Of Lamb With Fresh Mint Sauce

• 4 large garlic cloves, peeled
• 1 tablespoon coarse salt
• 1 whole leg of lamb, about 6 pounds
• Salt and black pepper to taste
• 1/2 cup sherry vinegar
• 13 cup sugar
• 2 cups fresh mint

1. Preheat oven to 250 degrees.
2. Mince garlic and mix with salt.
3. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole.
4. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper.
5. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.
6. Cook for 4 hours, then remove foil.
7. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat.
8. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.
9. To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt.
10. Bring to a boil and cook for about 30 seconds longer.
11. Cool for a few minutes, then place in a blender with mint; blend until smooth.
12. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
13. Carve lamb and spoon pan juices over slices.
14. Serve hot, passing sauce at table.

garlic, coarse salt, lamb, salt, sherry vinegar, sugar, fresh mint

Taken from cooking.nytimes.com/recipes/7574 (may not work)