Roast Leg of Lamb
3-4 pound leg of lamb, boned and rolled
3 tablespoons fresh rosemary, minced
2 tablespoons fresh mint, minced
4 cloves fresh garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
In food chopper or mortar and pestle, make a paste of herbs, garlic, salt and pepper. Rub lamb on inside and outside with paste. Tie roast securely. Allow to marinate an hour or so. Place in a preheated 325 degree oven for about 20 minutes to the pound or to your desired doneness. Remove roast from pan and allow it to rest 20 minutes. Deglaze roasting pan with red wine and serve with roast.
FOLLOWING THE MEAL: CARVE THE REMAINING ROAST INTO THIN SLICES; SEAL AND STORE IN REFRIGERATOR.