• 4-5 pounds of boned leg of lamb, trimmed, rolled and tied
• ¼ cup fresh rosemary, chopped
• 3 garlic cloves, peeled and chopped
• 2 garlic cloves, sliced
• ½ cup sweet red vermouth
• Salt  and freshly ground pepper to taste

Mint Sauce

• ¼ cup vinegar
• ¼ cup brown sugar
• ¼ cup mint leaves

Method

Prepare marinade and lamb the night before so lamb may marinate overnight: 

Marinade: Whisk together rosemary garlic cloves and vermouth.  Season with salt and pepper to taste. (I skimp on salt but recipe suggests 1 Tbsp.  I do like freshly ground pepper and use it freely.) 

Rinse lamb under cold water and pat dry.  Place in shallow roasting pan.  Pierce lamb with sharp knife at intervals and insert about 2 sliced cloves of garlic, one piece per slit. ( I rotate the meat to give better coverage.)  

Massage the lamb with the marinade and put in a zip lock bag in the fridge overnight.  Flip lamb over every so often to marinate the meat evenly. 

Next day: Preheated oven to 400°F with the rack in the center of the oven. 

Remove lamb from plastic and set in roasting tray.  Roast in preheated 400°F oven about 45 minutes, turning once and basting with the extra marinade. 

Reduce heat to 325°F and continue to enjoy the aroma for another 45 to 60 minutes as it bakes.  Allow the roast to rest for 10 minutes.  Delicious if you like lamb. 
 
Mint sauce to pour on the meat at the dinner table:  Prepare this the night before as well.  Bring water and vinegar top a boil.  Add brown sugar and mint leaves.  Stir to dissolve sugar and remove from heat.  Allow to set and absorb the flavors.  Refrigerate until needed.

Contributor: Karen Bennett for Verna Lee Trautman

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