I always have fresh mint growing in a pot on my patio area. I love to make special drinks, tea,jelly, and mint is especially great on lamb and in salads. Here is my mom's recipe for Leg of Lamb.Always made around the holidays, but whether is a holiday or not this is the way mom made the lamb, and still today, I haven't found another way the family likes it better....thanks mom your the best!
In a large roasting pan, brush lamb with olive oil, make holes in lamb and put cleaned garlic cloves in holes all over lamb. Combine herbs and rub all over lamb. Marinate in a half gallon of Chablis for two or three days on the bottom of a large roasting pan. Refrigerate until ready to bake.
Pour 1 cup of Chablis Herb from marinade,( reserve the rest if it starts to dry out add more), in large oil or sprayed roasting pan. Bake on 300 with foil on top around 1/2 per pound till brown and cripsy on top. Take foil off the last 1/2 hour. Sit for 10 minutes before slicing.When done cooling slice and pour juices over lamb ......
1 leg of lamb 4 to 5 lbs.
4 to 5 cloves of fresh garlic .
1/2 teas. of each....basil, oregano, garlic powder, parsley, salt, pepper, fresh mint if available.
4 to 5 cloves of fresh garlic .
1/2 teas. of each....basil, oregano, garlic powder, parsley, salt, pepper, fresh mint if available.
Chablis wine.
Olive oil.
Large roasting pan
In a large roasting pan, brush lamb with olive oil, make holes in lamb and put cleaned garlic cloves in holes all over lamb. Combine herbs and rub all over lamb. Marinate in a half gallon of Chablis for two or three days on the bottom of a large roasting pan. Refrigerate until ready to bake.
Pour 1 cup of Chablis Herb from marinade,( reserve the rest if it starts to dry out add more), in large oil or sprayed roasting pan. Bake on 300 with foil on top around 1/2 per pound till brown and cripsy on top. Take foil off the last 1/2 hour. Sit for 10 minutes before slicing.When done cooling slice and pour juices over lamb ......
