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Festive, delicious, tender and full of flavor dish which will make your guests ask for a second plate. This is my must have any Easter or Christmas dish, but you can have it any day! Why to wait?!?. Leg of lamb with mint sauce gives me festive mood every time I make it. You can plan ahead and marinate even 2 days in advance. I made 2 legs, they kind of were on a smaller size.
Oven Roasted Herbs de Provence Leg of LambCourse: MainCuisine: MediterraneanDifficulty: Easy
2 legs of lamb
20 garlic cloves
Generous amount of salt and pepper
4 tbsp. of olive oil
4 tbsp. of granulated garlic
4 tbsp. of Herbs de Provence
5-6 whole garlic cloves
A few fresh rosemary springs
Sage blooms for serving, for decoration purposes, optional
- For the mint sauce
1 cup of plain Greek or regular yogurt
2 cups of fresh mint leaves
2 garlic cloves
1 lemon zest
1 lemon juice
A pinch of red chili flakes of cayenne pepper
Let’s make it
- Wash and pat dry lamb legs with paper towels.
- Make narrow, but deep incisions and push garlic clove in each one.
- Rub legs of lamb with olive oil and sprinkle generous amount of salt and black pepper. Add granulated garlic and Herbs de Provence. Place it in a deeper baking tray and add a few springs of fresh rosemary. You can add more fresh herbs, like thyme, mint, sage, if desired.
- Cover tightly with aluminum and place it in the preheated oven to 325 F for 1 hour. Uncover, turn the heat to 400 F and cook it for another 30 mini or until internal temp in the thickest part of the leg reaches 165-170 F.
- Take it out and let it rest covered in aluminum for at least 15 min.
- Place all the ingredients for the mint sauce in a food processor and pulse it until it’s smooth.
- Serve with Dukkah rainbow carrots and mint sauce.