Minted Spring Lamb

Spring lamb is simply delicious roasted with garlic and mint and served with a rosemary and wine sauce such as in this elegant recipe adapted from Cooking with an Accent by Isabella Gaylord. Traditionally served during Easter and Passover, roasted spring lamb is best paired with a hearty and robust red wine like Shiraz, Merlot, Cabernet Sauvignon, or Pinot Noir.

Ingredients:

1 leg of lamb

1 tablespoon fresh mint

1 large garlic clove (thinly sliced)

Sea salt

Pepper (freshly ground)

All purpose flour

¼ cup red wine

½ teaspoon fresh rosemary leaves

Dollop of butter

Preparation Instructions

1.       Preheat the oven to 400 degrees F. Cut 6 deep gashes into the meatiest part of the lamb. Fill three of these gashes with the mint and 3 with the garlic slices. Season with salt and pepper. Pour some flour into a shallow dish and dredge the meat through it. Shake off any excess.

2.       Place the lamb in a roasting pan in the oven and cook for 30 minutes. Reduce the heat to 350 degrees F. and cook for another hour, or until a thermometer inserted into the center of the lamb reads between 145 degrees F. to 150 degrees F. Remove lamb from pan and let it rest for 10 to 15 minutes before carving.

3.       In the meantime, pour the cooking juices into a saucepan. Cook over medium high heat. Reduce by half. Add the wine and rosemary and continue reducing until syrupy. Remove from the heat and add a dollop of butter. Swirl the butter until it melts. Serve the sauce on the side.