This is a recipe from my friend, Dave. He’s over in London and sometimes he comes up with some great recipes. This is one of them.
Here’s what he says.
This side of the pond its called Lamb Shank, but whatever you call it, it’s great.
Dave
Roasted Spring Leg of Lamb with Sweet Mint Sauce
(makes 8 servings)
6 large cloves garlic, thinly sliced
2 tablespoons (8 g) chopped mint
1/2 teaspoon (2 g) chopped fresh rosemary
1 spring leg of lamb about 5 to 5 1/2 pounds (2250 to 2490 g) pounds, fat removed
1 teaspoon (5 ml) olive oil
Sweet Mint Sauce
1/2 cup, about 1/2 ounce (15 g), loosely packed fresh mint leaves
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (15 ml) water
1 large clove garlic, chopped
1/8 teaspoon (0.6 ml) sugar substitute or to taste
freshly ground pepper
1/8 teaspoon (0.6 ml) kosher salt
Pre heat oven to 450° F. (230° C, Gas Mark 8)).
Using a sharp knife, make slits 1 inch (2.5 cm) deep all over the lamb. Insert the garlic. In a small bowl, combine the mint and rosemary. Rub the lamb with the olive oil and the herb mixture.
Place the lamb on a rack in a roasting pan and roast for 30 minutes. Reduce the heat to 350° F(180°C, Gas Mark 4) and continue to roast until an instant meat thermometer placed in the thickest part of the meat, away from the bone, registers 135°F (57°C ) for rare or 140°F (60°C), about another 45 minutes.
To make sweet mint sauce: In a food processor or blender, place the mint, oil, vinegar, water, garlic, and sugar substitute. Process until smooth. Add the pepper and salt. Set aside until ready to serve.
To serve, slice thin slices of lamb and top each serving with 2 teaspoons (10 ml) of the mint sauce.
Per 4-ounce serving: 253 calories (47% calories from fat), 32 g protein, 13 g total fat (3.6 g saturated fat), 1 g carbohydrate, 0 dietary fiber, 184 mg potassium, 108 mg sodium
