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Herb Crusted Leg of Lamb Recipe

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This recipe for Herb Crusted Leg of Lamb, by , is from Welcome To Caroline's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Caroline Brown


1 leg of lamb, 7-8 pounds
2 garlic cloves, large, slivered
2 tablespoons olive oil
2 tablespoons dried thyme
2 tablespoons dried rosmary leaves
2 tablespoons coarsly ground black pepper
2 teaspoons ground corriander
cup fresh mint leaves
1 teaspoon sugar
2 tablespoons lemon juice
1 tablespoon white wine vinegar
cup boiling water

1. Preheat oven to 425 F. Cut slits all over lamb with tip of a sharp knife and insert garlic slivers in slits. Brush lamb all over with olive oil.
2. Combine thyme, rosemary, pepper and coriander in a small bowl and mix well. Pat herb mixture all over lamb to form a crust. Place lamb in a shallow roasting pan. Roast for 40 minutes at 425 F; then reduce heat to 350 F. Roast for about another 2 hours more until meat thermometer reads 140 F for rare or 160 F for medium.
3.MINT SAUCE: Put 1/4 cup fresh mint leaves in a mortar and pound with 1 teaspoon sugar until completely crushed and well blended. Stir in 2 tablespoons lemon juice and 1 tablespoon white wine vinegar. Add 1/4 cup boiling water. Mix well and leave to cool.

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