Roast Spring Lamb Leg With Mint Sauce - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
4 cloves garlic, minced
2 tbsp lemon juice
2 tbsp fresh oregano leaves
1 (4 1/2 lb) lamb leg
2 1/4 lb Desiree potatoes, cut into wedges
1 cup chicken stock
2 sprigs fresh rosemary
None None FOR THE MINT SAUCE
1 cup fresh mint leaves
2 tbsp ground almonds
2 cloves garlic, quartered
1/3 cup extra virgin olive oil
2 tbsp lemon juice

Preparation

Combine oil, garlic, lemon juice and oregano in a small bowl. Rub into lamb, cover and chill for 3 hours or overnight.
Preheat oven to 400\u00b0F. Place potatoes in a large oiled roasting pan. Pour stock over potatoes and top with rosemary. Arrange lamb on top of potatoes. Roast for 1 hour, or until lamb is cooked to your liking. Remove lamb from pan, cover and let rest for 15 mins.
Increase oven to 475\u00b0F. Roast potatoes for 15 mins, or until browned.
Meanwhile, to make the mint sauce, blend or process mint, almonds and garlic until finely chopped. Transfer to a small bowl and stir in olive oil and lemon juice.
Serve lamb with potatoes and mint sauce.