ROAST LEG OF SPRING LAMB WITH MINT SAUCE

Very very tasty. I will make it again and again. My children loved it, before becoming vegetarians.

For the lamb:
6 cloves garlic thinly sliced
1 tbs chopped fresh mint
1/2 tsp choped fresh rosemary
salt and freshly ground pepper
1 leg of lamb 5-6 lb (2.5 - 3 kg) trimmed of excess fat
2 tbsp olive oil

For the mint sauce:
2 cups (60 g) lightly packed fresh mint leaves
1/4 cup (125ml) extra-virgin olive oil
2 tbs white wine vinegar
1 large clove garlic minced
salt and freshly ground pepper

fresh mint springs

To prepare the lamb, in a small bowl mix together the garlic, chopped mint, rosemary and salt and pepper to taste. Using a sharp paring knife make incisions 1 in (2.5cm) deep all over the meat and insert the garlic mixture into the slits. Rub the meat evenly with the olive oil. Position the rack in the bottom of an oven and preheat to 450 F (230C).
Place the lamb, fat side up, on a rack in a large roasting pan and season with salt and pepper. Roast the lamd for 30 min. Turn the lamb over and reduce the heat to 325F (165 C). Continue to roast until an instant-read thermometer inserted into the thickest part of the leg away from the bone registers 130-135F (54-57C) for medium rare, or the meat is pink when cut into with a sharp knife, about 54min.
Meanwhile, make the mint sauce: pleace the mint leaves, extra virgin olive oil, vinegar and garlic in a blender or in a food processor fitted with the metal blade. Process on high speed until smooth. Transfer to a bowl and season to taste with salt and pepper. When the lamb is done, transfer it to a cutting board; reserve the juices in the pan. Cover the lamb loosely with aluminium foil and let rest for 10 min before carving. Using a large spoon skim the fat from the pan juices and strain the juices through a fine-mesh sieve into the mint sauce. Stir until incorporated.
To serve, cut the lamb across the grain into thin slices. Arrange the slices on a warmed platter and garnish with mint springs. Pass the mint sauce at the table to add to taste.