Ingredients:

  • 1 (4-5 pound) boneless leg of lamb, trimmed of excess fat
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup dry red wine (optional)
  • 1 cup chicken or vegetable broth (optional)
  • ½ cup mint jelly
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar

Instructions:

  1. Pat the lamb dry and score the fat cap. Combine garlic, rosemary, olive oil, salt, and pepper. Rub all over lamb. Marinate for at least 2 hours.
  2. Preheat oven to 450°F (230°C). Place lamb on a roasting rack. Sear for 15 minutes.
  3. Reduce oven temperature to 325°F (160°C). Roast for 1 hour 15 minutes - 1 hour 45 minutes, or until desired doneness. Baste with pan juices every 30 minutes.
  4. Combine mint jelly, Dijon mustard, and red wine vinegar in a saucepan. Heat until melted and smooth.
  5. During the last 15-20 minutes of roasting, brush the lamb with the mint jelly glaze every 5 minutes.
  6. Remove the lamb from the oven and let it rest for at least 15-20 minutes before carving. Carve against the grain and serve.