Recipe#12138

Title: Leg Of Lamb 09

From: "Jean-Marie Ostiguy" ostiguy@wilmington.net 
 Newsgroups: rec.food.recipes 
 Subject: Leg of Lamb 
 Date: 12 Jan 1996 08:16:29 -0600 
 Message-ID: <199601120412.AA26732@wilmington.net> 

1 (6 pound ) leg of lamb
 2 teaspoons salt
 1 teaspoon freshly ground pepper
 1 teaspoon dried whole rosemary
 1/4 cup butter, melted
 mint sauce or mint jelly(optional)
 fresh mint leaves (optional)
 Place lamb, fat side up, in a shallow roasting pan.  Combine 
 seasonings and butter.  Brush butter mixture evenly over lamb.
 Bake 325 degrees for 2 1/2 hours or until meat thermometer
 registers 160 degrees.  Let stand 10 minutes before carving.
 May serve with mint sauce and garnish with fresh mint leaves.
 Serves 8
 mint sauce:
 1/4 cup finely chopped fresh mint leaves
 1/4 cup light corn syrup
 1 1/2 tablespoons vinegar
 1 1/2 teaspoon cornstarch
 1/4 cup water
 Combine mint leaves,corn syrup, and vinegar in small saucepan.
 Combine cornstarch and water, stirring until blended.  Add to
 mint mixture.  Cook over medium heat until mixture thickens and
 bubbles, stirring constantly.  Strain sauce, if desired.
 Yield 1/2 cup
 Jean-Marie Ostiguy
 ostiguy@wilmington.net