Minted Leg of Lamb

By deanarrca

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon grated lemon rind
• 1/4 teaspoon lemon juice
• 3 tablespoons vinegar
• 1/4 cup fresh mint, chopped
• 1 teaspoon dried tarragon, (1TBS Fresh)
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 5 lbs. leg of lamb, boned, rolled and
• tied
• Lamb Gravy

Details

Servings 8

Preparation

Step 1

Mix all ingredients except lamb and lamb Gravy in 1-quart saucepan. Heat to boiling; reduce heat. Simmer 5 minutes; cool. Place lamb in shallow glass dish. Pour cooled marinade over lamb. Cover and refrigerate 24 hours, turning lamb occasionally.

Heat oven to 325 degrees. Place lamb, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not rest in fat. Roast uncovered 2 to 2 1/2 hours or until thermometer registers 140 to 160 degrees. remove lamb; Keep warm. Prepare lamb gravy; serve with lamb.