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.
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.