1 5-7 lb. Boneless leg of lamb
salt & pepper to taste
2 Tbl. fresh rosemary, finely chopped
1/4 cup fresh mint, finely chopped
4 cloves garlic, minced
1-2 Tbl. extra-virgin olive oil
1/4 cup red wine or beef stock
2 cloves garlic, minced
1/2 tsp. salt
3/4 cup extra-virgin olive oil
1/4 cup fresh mint leaves, washed and dried
1/4 cup feta cheese (optional)
Trim excess fat to 1/4" thick and tie lamb if not in a net (leave net in tack). Score lamb by making shallow cuts all over with sharp paring knife. Combine rosemary, mint, and garlic with enough olive oil to create a paste. Evenly season lamb with salt, pepper, and rub with rosemary/mint paste. Let lamb sit in glazed bottom of baker at room temperature for 30 minutes. Soak lid to glazed baker. (if baker is completely unglazed, then let lamb sit on cookie sheet while soaking unglazed top and bottom). Pour red wine or beef stock around lamb in bottom of baker, place lid on baker and put in cold oven. Set oven temperature to 400°F. and roast lamb for 20 minutes per pound (for 5 lb. lamb, roast for 1 hour and 40 minutes) or until internal temperature registers 130º. Remove baker from oven and let lamb rest in covered baker for 15 minutes before carving (internal temperature will rise to 140° for medium-rare). While lamb rests, prepare mint pesto by blending all ingredients (through mint leaves) in blender or food processor. To serve, drizzle mint pesto over lamb slices and sprinkle with feta cheese if desired.
Mint is a natural pairing with lamb, however, this recipe is equally delicious with just the rosemary and garlic paste!