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Ingredients:

Leg of lamb (about 6 pounds) 8 cloves garlic juice of
one lemon 1/2 tsp rosemary salt freshly ground black
pepper Preheat oven to 325F. Cut eight shallow slits
in the surface of the lamb and insert a clove of
garlic in each slit. Brush the lamb with lemon juice,
sprinkle with rosemary, salt and pepper. Insert a
meat thermometer into the thickest part of the roast
so the bulb reaches the center but does not touch a
bone. Place the lamb on a rack in a roasting pan and
roast for about 20 minutes per pound or until the
thermomoeter reaches 150F. Remove from oven, and let
the leg stand uncovered for 10 to 15 minutes before
carving.

Mint sauce

1/4 cup chopped fresh mint 2 tblsp sugar 1/4 cup
boiling water 3/4 cup cider vinegar

Place the mint in a bowl and sprinkle the sugar over
it. Crush mint and sugar together with the back of a
spoon. Pour in boiling water and let mint steep for
five minutes. Add vinegar to mint and water mixture.
Taste the sauce and add more sugar if needed. Heat
before serving. vers. 1.40