Click Here For Over 100,000 Recipes!
Dry lamb well. Finely chop 8 cloves garlic and
place in a glass dish
or sturdy plastic bag large enough to hold the
lamb. Stir in 4 teaspoons
each of oregano and rosemary, 1/4 cup of oil, wine,
zest and lemon
juice. Place lamb in marinade, turning to coat
well on all sides;
cover and refrigerate overnight.
Crush remaining 6 cloves of garlic and stir together
with remaining
2 teaspoons each oregano and rosemary. Remove lamb
from marinade and
pierce in several places with the tip of a sharp
knife. Rub garlic-herb
mixture over lamb, pressing into incisions. Coat
with remaining oil
and sprinkle with salt and pepper. Place on a rack
in a shallow
roasting pan.
Roast, uncovered, in 375F oven for 1 hour and
45 minutes or until
thermometer registers an internal temperature of
130F. Cover loosely
with foil and let rest for 10 minutes before carving.
Lemon-Mint Sauce:
1/4 cup) water
2 tablespoons granulated sugar
1/4 cup minced fresh mint leaves
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
In small saucepan, bring water and sugar to a boil,
stirring until
sugar is dissolved. Remove from heat; stir in mint,
lemon zest and
lemon juice. Cover and let stand for 30 minutes
at room temperature
before serving.
