Lamb With Mint and Raspberry

• 5 -6 lbs boneless leg of lamb
• 12 cup fresh mint leaves
• 6 garlic cloves, crushed
• 12 cup raspberry vinegar
• 12 cup red wine
• 14 cup low sodium soy sauce
• 3 tablespoons Dijon mustard
• 1 teaspoon ground black pepper
• additional mint sprig (to garnish) (optional)

1. Remove excess fat from lamb.
2. Combine mint, garlic, vinegar, wine, and pepper in a bowl to marinade lamb.
3. Place in fridge for 8-12 hours.
4. Reserve marinade.
5. Preheat oven to 350F.
6. Tie lamb with twine and cover lamb with mustard.
7. Place lamb in roasting pan and add marinade to the pan.
8. Cover loosely with foil.
9. Bake 20 minutes a pound for a medium rare roast.
10. Halfway through cooking time remove foil and discard.
11. Baste lamb with marinade and place uncovered back in oven.
12. Let roast stand 15 minutes before carving.

lamb, mint, garlic, raspberry vinegar, red wine, soy sauce, mustard, ground black pepper, mint

Taken from www.food.com/recipe/lamb-with-mint-and-raspberry-265416 (may not work)