Roast Leg of Lamb with Herbs

Ingredients

• 6 clove garlic, thinly sliced
• 1 tbsp chopped fresh mint
• ½ tsp fresh rosemary, chopped
• ½ tsp fresh oregano, chopped
• ½ tsp fresh thyme, chopped
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• 1 5-6 lbs leg of lamb, trimmed of fat
• 2 tbsp olive oil
• 2 cup herb sauce fresh mint leaves
• 1 cup herb sauce cilantro leaves
• ⅓ cup herb sauce extra-virgin olive oil
• 2 tbsp herb sauce white wine vinegar
• 1 clove herb sauce; large garlic, minced
• 1 tsp herb sauce salt
• ¼ tsp herb sauce freshly ground pepper

Method

1. Heat the oven to 450 degrees. Mix together the garlic, mint, rosemary, oregano, thyme, salt and pepper in a bowl. Cut 1-inch deep incisions all over the lamb, fill with the garlic mixture. Rub 2 tablespoons olive oil over the meat.
2. Place the lamb, fat side up, on a rack in a large roasting pan, season with salt and pepper. Roast the lamb 30 minutes, turn fat side down. Reduce the heat to 325 degrees. For medium-rare, cook till the temperature reaches 130 degrees on an instant-read thermometer in the thickest part of the roast, about 1 1/2 hours.
3. Place the lamb on a cutting board, reserve the juices in the pan. Cover the roast loosely with foil; let rest 20 minutes.
4. Herb Sauce: Combine 2 cups fresh mint leaves, 1 cup cilantro leaves, 1/3 cup extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 large clove garlic (minced), 1 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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