1 leg of lamb, in part or whole
olive oil
2 cloves garlic, peeled and slivered
salt
black pepper
rosemary
Rub the entire leg with a light coating of olive oil.
Cut small slits into the top (fat side) of the leg, taking care not to cut the strings.
Insert small slivers of garlic into each incision.
Season with kosher salt, fresh black pepper, and rosemary.
Roast in a preheated 325 degree oven at 40 minutes per pound for little to no pinkness, but still very tender.
Mint Sauce:
2 tbsp dried mint leaves , or 3 handfuls fresh, finely chopped
3 tsp white sugar
4 TBSP White Wine Vinegar, or rice wine vinegar
**put in microwave safe container and heat at 30 second intervals, *WATCH CONSTANTLY* stirring once it starts to boil. heat for about 2 minutes total.
Store leftovers in airtight container for up to 6 months.
