- 1/2 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 1 cup chopped yellow onions
- 1 tablespoon chopped garlic
- 6 tablespoons fresh lemon juice (reserve the lemon shells)
- 1 tablespoon plus 1/2 teaspoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 cup olive oil
- 1 leg of lamb (about 9 1/2 pounds), trimmed of excess fat
- 15 cloves garlic, peeled
- 2 cups beef broth
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup minced shallots
- 2 teaspoons chopped garlic
- 3 pounds assorted vegetables, such as asparagus, baby carrots, green beans, cauliflower florets, and broccoli florets, each blanched in boiling salted water until tender and refreshed under cold running water
- 1 tablespoon chopped fresh parsley leaves
- Roasted Potatoes<3110/>
Put the mint, parsley, onions, chopped garlic, lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a food processor or blender, and pulse several times to blend. With the motor running, slowly pour in the olive oil through the feed tube. The mixture should thicken.
In the top of the leg of lamb, where the meat is exposed, make 15 holes using a knife. Insert the garlic cloves into the holes. Season the leg evenly with 2 teaspoons of the salt and 1 teaspoon of the black pepper.
Put the lamb in a large shallow dish. Add the reserved lemon shells and pour in the marinade, spreading it evenly all over the lamb and rubbing it into the meat with your hands. Cover the dish and refrigerate for 8 to 12 hours.
Preheat the oven to 400?F.
Remove the lamb from the marinade. Put the lamb in a large roasting pan and roast on the bottom rack of the oven for 1 hour. Reduce the oven temperature to 300?F and roast until the internal temperature of the lamb reaches 160?F on a meat thermometer for a delicate pink center, about another hour. If you prefer the lamb to be medium-rare, roast just until the internal temperature reaches 140?F to 145?F, about another 45 minutes.
Remove from the oven and let the lamb rest for 15 to 20 minutes to settle the juices before carving.
Pour off the excess fat from the pan, place the pan on top of the stove over medium heat, and whisk in the beef broth. Continue whisking to loosen any browned bits from the bottom of the pan. Bring to a boil, then remove the pan from the heat.
To prepare the vegetables, melt the butter over medium heat in a large skillet. Add the shallots and chopped garlic and cook, stirring, for 2 minutes. Add the vegetables and season with the remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat with the butter. Remove from the heat and garnish with the parsley.
To serve, carve the meat and serve with the vegetables and roasted potatoes.
Yield: about 12 servings