Slow Roasted Leg of Lamb with Mint and Lemon

Materials

• 1 bone-in leg of lamb, 6 to 9 lbs**
• 1 c. coarsely chopped fresh mint, plus 1/2 c. small fresh mint leaves
• 1/2 c. extra virgine olive oil
• 3 cloves garlic (use more if you like!)
• 2 Tbsp. fresh lemon juice
• 2 tsp. finely grated lemon zest (from 1 lemon)
• Kosher salt and freshly ground black pepper
• 1 c. dry white wine
• 1-1/2 c. low-salt chicken broth

Optional:

• Potatoes, Onions and Carrots to Roast Alongside

Methods

1. Put the lamb in a 4-quart, 15x10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon zest, 2 tsp salt, a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate 8 hours or overnight, turning once.
2. Remove the lamb from the refrigerator 1 hour before cooking. Put on a v-rack in a 13x16-inch flameproof roasting pan. Cover the shank bone with foil. Add the reserved pelvic bone and 1 cup of water (or broth/wine!) to the pan.
3. If roasting vegetables, coat with a little olive oil, salt and pepper and position around the lamb.
4. Position the rack in the lower third of the oven and heat the oven to 450F.
5. Put the lamb in the oven and lower the heat to 350F. Roast until an instant-read thermometer inserted in the thickest part of the leg, away from the bone, reads 130-135F, ~1-1/2 to 2 hours.
6. Transfer the lamb (and vegetables) to a warm platter and cover with aluminum foil. Let rest for at least 15 minutes.
7. Meanwhile, skim the fat from the top of the pan juices and then set the roasting pan over two burners on medium heat. Add the wine. and with a wooden spoon, scrape up all the browned bts. Bring to a boil and cook until the liquid has reduced to ~1/4 c. Add the broth, return to a boil, and reduce the liquid again to ~1 c. Season to taste with salt and pepper, strain into a sauceboat, and stir in the mint leaves. Carve the lamb and serve with the sauce.
8. Wrap the leftover lamb and store sauce in airtight container for up to 4 days or freeze for up to 3 month.

** Look for young lamb, fine grain and pale-to-dark meat. Layer of fat should be smooth and white and any bone should be porous, moist and red. Ask butcher not to break shank bone but simply cut tendons that attach meat to the bone, allowing meat to shrink during cooking. Best to tie the meat to the bone to give it a more compact shape for better roasting and carving. Ask the butcher for a pelvic bone to give great flavor to the sauce.

Notes:

Made for College Ave Housewarming & Make Your Momma Proud Mother's Day Parties 2011.

Source:

Adapted from Fine Cooking April May 2010