Ingredients Jump to Instructions ↓

  1. 1/2 cup mint jelly

  2. 2 tablespoons dry white wine

  3. 1 teaspoon Dijon mustard

  4. 1 pinch to taste black pepper, freshly ground

  5. 1 (4 to 7 pounds) leg of lamb

  6. 2 large garlic cloves, slivered

  7. 1 pinch to taste salt

  8. 1 pinch to taste ground black pepper

  9. 1 bunch fresh mint sprigs

Instructions Jump to Ingredients ↑

  1. For Mint Glaze: Place jelly, wine, mustard and pepper in small food processor or blender; cover. Process until smooth. For Lamb: Preheat oven to 425°F (220°C). Cut slits all over lamb with tip of sharp knife; insert garlic slivers. Season with salt and pepper. Place lamb in shallow roasting pan. Bake uncovered, on center rack for 1 hour. Remove from oven; reduce temperature to 375°F (190°C). Brush about 1/2 cup Mint Glaze over lamb; return to oven and bake an additional 40 to 45 minutes. Remove from oven; insert instant-read meat thermometer into the thickest part of meat (temperature should read 155° F. for medium.) Brush remaining glaze over lamb. Loosely cover; let stand for 15 minutes before carving. Place lamb on serving platter; garnish with fresh mint.


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