Rolled leg of lamb with mint and garlic

By á-6028

Ingredients

• 2 lb leg of spring lamb, after deboning (ask your butcher to trim and debone the meat).
• 4 cloves of garlic, very finely chopped
• 1 cup fresh mint leaves very finely chopped
• salt
• fresh-ground black pepper
• 1/8 cup cognac
• 2 cups dry white wine

Preparation

Step 1

1. Preheat oven to 450*. Place lamb on a flat surface. with a long, sharp knife make 4 diagonal 3-inch cuts where the meat is thickest. Lay meat out flat, sprinkle very lightly with water, cover with a sheet of plastic wrap and pound to an even flatness with a smooth surfaced meat mallet.

2. Thoroughly combine garlic and mint leaves and spread on top of lamb. Sprinkle with salt and pepper.

3. Roll the lamb, tuck in ends and secure roll lengthways with string. Now tie the roll horizontally around the center and again halfway to either end. Place in a roasting pan and bake for 10 minutes.

4. Remove roast from oven and pour off all fat. Lower oven temperature to 350*, add cognac and bake for another 10 minutes.

5. Add 1 cup of wine and bake 20 minutes

6. Add remaining wine and bake 20 minutes more.

Transfer lamb to platter, remove string and slice into medallions. Serve topped with pan juices.