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Serves 6-8
Free of: Gluten and top allergens

Ingredients

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

Method

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.

Next: Fresh Mint Sauce

Fresh Mint Sauce

Ingredients

• 1 cup (250 mL) fresh mint leaves, sliced
• 2 tbsp (30 mL) shallots, minced
• 2 tbsp (30 mL) sugar
• ¼ cup (60 mL) white wine vinegar
• 2 tbsp (30 mL) vegetable broth [Look for allergen-free, GF brands]
• Salt and pepper

Method

1. In a small bowl, combine all ingredients until sugar dissolves.
2. Pour into serving bowl to accompany lamb.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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