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Don't try to cook this roast without a meat thermometer. It will eliminate a lot of guesswork. You can insert a meat thermometer into the thickest part of the roast so the bulb reaches the center but does not touch a bone. Or you can use an instant-read thermometer to check its progress.

Serve this with the White Beans and some fresh asparagus, green beans or spring peas.

Roast Leg of Lamb with Mint Sauce

Make this with a real spring lamb. A spring lamb will generally weigh no more than seven pounds with the sirloin chops left on or five pounds with the chops removed.

Ingredients

Leg of lamb

1 clove garlic

Juice of one lemon

1/2 teaspoon rosemary

Salt

Freshly ground black pepper

Mint Sauce (See recipe)

Preheat oven to 325 degrees. Cut the garlic into eight slivers, then cut eight shallow slits in the surface of the lamb, and insert a sliver of garlic in each slit. Brush the lamb with lemon juice, sprinkle with rosemary, salt and pepper. Place the lamb on a rack in a roasting pan and roast for about 20 minutes a pound or until the thermometer reaches 150 degrees. Remove from the oven, and let the leg stand uncovered for 10 to 15 minutes.

Mint Sauce

1/4 cup chopped fresh mint

2 tablespoons sugar

1/4 cup boiling water

3/4 cup cider vinegar

Instructions

Put 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 5 minutes. Add vinegar to mint and water mixture. Taste the sauce and add more sugar if needed. Heat before serving.