Leg of Lamb with Mint Sauce

• 1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 4 large garlic cloves, cut into 20 slivers total
• Mint Sauce (recipe follows)

1. Preheat oven to 450F, with rack in lower third.
2. Rub lamb with a generous amount of salt and pepper, then rub with oil.
3. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert a garlic sliver into each opening.
4. Place lamb on a roasting rack set on a rimmed baking sheet or roasting pan; transfer to oven.
5. Immediately reduce oven to 325F.
6. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125F to 135F for rare, or 135F to 140F for medium, 1 1/4 to 1 3/4 hours.
7. Remove from oven; tent with foil and let rest 10 to 15 minutes before carving.
8. Serve with mint sauce.
9. (Per Serving)
10. Calories: 412
11. Fat: 14.4g
12. Protein: 46.7g
13. Carbohydrates: 22g
14. Fiber: 0.7g

lamb, salt, olive oil, garlic, mint sauce

Taken from www.epicurious.com/recipes/food/views/leg-of-lamb-with-mint-sauce-387657 (may not work)