Ingredients

• 1 bone-in lamb leg (about 5 lb.)
• 14 cloves garlic
• 2 tablespoons each - dried oregano and rosemary
• 1/3 cup olive oil
• 1 cup red wine grated lemon zest
• 1 cup fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Dry lamb well. Finely chop 8 cloves garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb. Stir in 4 teaspoons each of oregano and rosemary, 1/4 cup of oil, wine, zest and lemon juice.

Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight. Crush remaining 6 cloves of garlic and stir together with remaining 2 teaspoons each oregano and rosemary.

Remove lamb from marinade and pierce in several places with the tip of a sharp knife. Rub garlic-herb mixture over lamb, pressing into incisions. Coat with remaining oil and sprinkle with salt and pepper.

Place on a rack in a shallow roasting pan. Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until thermometer registers an internal temperature of 130F. Cover loosely with foil and let rest for 10 minutes before carving.

Lemon-Mint Sauce:

Ingredients

• 1/4 cup water
• 2 tablespoons granulated sugar
• 1/4 cup minced fresh mint leaves
• 1 teaspoon grated lemon zest
• 1/4 cup fresh lemon juice

Preparation

In small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved. Remove from heat; stir in mint, lemon zest and lemon juice. Cover and let stand for 30 minutes at room temperature before serving.