| | Directions | | Chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Roast in a 400° oven for 20 minutes. Insert the probe thermometer into the roast and lower temperature to 350°. Continue to cook until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving. |
|
|
| Ingredients | | - |  | 1 sirloin end leg of lamb, boned |
| - | | 4 cloves garlic |
| - | | 8 fresh mint leaves |
| - | | 1 tablespoon brown sugar |
| - | | 1 tablespoon kosher salt |
| - | | 2 teaspoons black pepper |
| - | | 5 tablespoons Dijon mustard |
| - | | 2 tablespoons canola oil |
| |
| |
