Roasted Leg of Lamb with Mint Sauce

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Place lamb in a roasting pan. Poke several slits into each side of lamb with tip of a paring knife; set aside.

4. In a medium bowl, combine oil, lemon juice, garlic, herbs, red pepper flakes and salt and pepper to taste; whisk until smooth. Rub marinade all over lamb, massaging it into the meat and slits. Cover and refrigerate a minimum of 2 hours or overnight. Wash hands after handling raw lamb.

5. Remove lamb from refrigerator and bring to room temperature.

6. Preheat oven to 350 degrees Fahrenheit. Remove lamb from roasting pan and wipe pan clean; set rack inside and replace lamb. Roast in the oven for 1 hour 40 minutes or until a thermometer inserted into the thickest part registers 130 to 135 degrees Fahrenheit for medium. Remove from the oven, tent with foil and transfer to a cutting board; let rest for 20 minutes before carving.

7. Serve lamb with mint sauce.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!