Leg of Lamb

Serves: 6 to 8

·        One 7- to 9-pound leg of lamb

·        12 garlic cloves

·        12 fresh mint leaves

·        1 teaspoon salt

·        1/2 teaspoon black pepper

·        1/4 cup (1/2 stick) butter, melted

·         

1. Preheat the oven to 325 degrees F. Line a roasting pan with aluminum foil and coat the foil with nonstick cooking spray.

 

2. Using a sharp paring knife, carefully pierce the surface of the lamb evenly 24 times, making each slit about 1 1/2 inches deep. Stuff garlic cloves in some slits and fresh mint leaves in others, making sure they're pushed all the way into the meat. Rub the lamb with salt and pepper and place in the roasting pan. Brush with the melted butter.

 

3. Roast for 3 to 3 1/2 hours, or until a meat thermometer registers 160 degrees F for medium, or until desired doneness, basting with the pan juices every 30 minutes.

 

Note: If there's any lamb left over, slice it up to make yummy gyro sandwiches.