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Celiac, Gluten-free

Roast Leg of Lamb with Fresh Mint Sauce

Serves 6-8
Free of: Gluten and top allergens


  • 1  5-6 lb leg of lamb, bone in
  • ¼  cup (60 mL) olive oil
  • 4 tbsp fresh rosemary, minced
  • 4 cloves garlic minced plus 2 cloves, sliced
  • Salt and pepper


  1. Pre-heat oven to 375° F. Using a sharp paring knife, make 1-inch slits all over the lamb leg (approx. 16-20). Insert sliced garlic into slits.
  2. Place lamb, fat side up into a large roasting pan.
  3. In a bowl, combine olive oil, rosemary, minced garlic, salt and pepper.
  4. Rub mixture into lamb, coating thoroughly.
  5. Roast lamb until your thermometer reads 130°-140° F, for medium rare. Remove from oven, tent with tin foil and rest 10 minutes.
  6. Carve and serve with mint sauce.

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