Creme de Menthe Leg of Lamb

This is a very grown up leg of lamb, and a nice change from garlic and rosemary. A friend gave me this recipe scribbled on the back of an envelope . I don't know where he got it, but I will give credit to the Creme de Menthe people.

Creme de Menthe Leg of Lamb

Make a sauce of 3 cups of white wine, a splash of olive oil, 2 tablespoons Worcestershire Sauce, 1 tablespoon Dijon mustard, one chopped clove of garlic. Slice two medium onions. Place the onions in the bottom of roasting pan. Place boned/rolled lamb on top of the onions. Over the lamb pat 1 cup Creme de menthe, dried mint, cayenne pepper and salt. Pour sauce around lamb. Bake at 350 degrees for 30-35 minutes per pound. Baste every 30 minutes. While the lamb rests place the roasting pan on the stove top. Bring sauce to boil. Thicken with flour or corn starch.

This is guaranteed to be one of those dishes that shines. This dish goes very well with garlic mashed potatoes.


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