Rosemary-Mint Roasted Leg of Lamb ~
~ Skirt in the Kitchen ~
Wash and dry with paper towels, then apply olive oil, kosher salt and freshly ground black pepper, the entire circumference of the meat.
Chop fresh herbs of rosemary and mint.
Chop 1 large clove Elephant garlic, because it is sweeter, milder; also chop fresh ginger.
To the meat, all over, apply Dijon mustard, red balsamic vinegar, Worcestershire sauce, agave nectar, lemon juice, lemon zest, and the chopped herbs.
In a small saucepan, have same-like contents (condiments included); heat up along with 1 tablespoon butter. Add more olive oil.
Inject liquid from saucepan into portions of the meat. Pour remainder over the roast and place
in a shallow pan fat side up; bake in the oven on 325 degrees. Cook 20 minutes per pound, approximately.
Let rest 15 minutes before carving.
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