April 8th, 2012
Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Jane Hardin
Preheat oven to 425 F.
Rub leg with 3 tablespoons of olive oil.
Make small incisions in the meat and stud the leg by pushing pieces of garlic and sprigs of rosemary into each incision.
Season with 2 teaspoons salt and 1 teaspoon black pepper.
In a large bowl, mix potatoes and onion wedges with remaining olive oil, salt and pepper.
Place lamb in roasting pan and spread onions and potatoes around the pan.
Roast for approximately 1.5 hours or until internal temp reaches 145 F for medium rare.
Remove from oven and let rest for 15 minutes before carving. Serve with Mint Sauce (see recipe, below).
Combine red wine vinegar and brown sugar in a small pot and bring to a boil, stirring to dissolve the sugar.
Simmer until the liquid has reduced to a syrupy consistency, approximately 5 minutes. Let cool.
Purée the mint, parsley, shallot, garlic and salt in a food processor.
With the processor running, pour in the cooled sugar mixture and olive oil.
Nutrients per serving: 584 calories, 54.7 g protein, 22.4 g fat, 40.1 g carbohydrates, 5 g fibre. Excellent source of thiamine, vitamins B6 and B12.Credits: Photography by Michael Alberstat, Food Styling by Sue Henderson