- One leg of Lamb (3 1/2 to 4 pounds)
- Two cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh sign
- 1 teaspoon Dijon mustard
- 1 teaspoons black pepper
- 1/4 cup wine
- 1/2 teaspoon salt
- 2 shallots, minced
- 1/4 cup white wine
- 1 cup chicken stock
- 2 teaspoons cider vinegar
- 1 teaspoon sugar
- 1/4 cup chopped fresh mint
- Fresh mint sprigs
- Trim the Lamb of gristle and excess fat. Use a paring knife to poke thin slits 1/2 inch deep all over the Lamb (about 10 slits).
- Stir together garlic, 2 tablespoons of oil, thyme, Rosemary, mustard, and pepper.
- Rub over the surface of the meat, pressing the marinade into the small slits.
- Make sure the entire Lamb is properly covered with the marinade, and let marinate at room temperature for 1 hour.
- Preheat the oven to 450°F.
- In a large, heavy skillet, heat the remaining oil over high heat.
- Add the leg and sear, turning often for about five minutes or until well browned on every side.
- Place the leg in a large roasting pan.
- Pour the wine and salt into the skillet the Lamb was cooked in, scraping up any browned bits.
- Pour the wine over the meat.
- Bake the Lamb for 15 minutes in the oven, then reduce the heat to 350°F, and continue to roast for 25 minutes for a rare roast, or 35 minutes for medium/rare.
- Remove the roast from the pan and tent with foil. Allow to rest for 15 minutes before carving
- While the Lamb is resting, place the roasting pan the Lamb roasted in over medium heat.
- Stir in the shallots and cook, stirring often, for five minutes or until softened.
- Stir in the wine, bring to a boil, and cook.
- Stir often for one minute until the sauce is reduced to a glaze. Stir in the stock, vinegar and sugar.
- Boil rapidly for two minutes or until the sauce is slightly thickened.
- Pour through a fine meshed sieve.
- Stir in the mint.
- Garnish with fresh mint sprigs and serve alongside the Lamb.