Lamb is the perfect meat offering for Easter dinner this year.  Lamb can be a little gamey, so trim off some of the fat.  I always buy domestic lamb.  Domestic lambs are feed grass up until 30 days before slaughter, then they are feed grain.  Substituting grain for grass changes the taste of the lamb along with the amount and type of fat.  


2 1/2 T. garlic oil, 1 T. fresh rosemary, chopped,  1/2 tsp. dried sweet basil, 1 T. smoked paprika, 1 (1 oz.) can anchovies, drained, 2 T. Dijon mustard, 6 garlic cloves, sliced, 1 stick salted butter, 2 1/2 T. fresh lemon juice, zest from 1 lemon, 1/4 cup dry red wine, 1 (6 lb.) boneless leg of lamb, 4 ounces mint jelly.

Mix the rosemary, garlic oil, basil, paprika, anchovies, lemon juice, and mustard in a bowl.  Using a knife, make 10 slices into the lamb, and insert the garlic slices.  Rub the seasoned oil all over the lamb, and marinate in the refrigerator for 1 at least an hour.  Preheat the oven to 325 degrees.  Remove the lamb from the refrigerator, turn the lamb fat side up in a shallow pan, pour the wine into the pan, cook tented with foil for approximately 1 hour.  Remove from the oven, spread the mint jelly all over the meat, return to oven uncovered, and cook for another 300 minutes.  I like my lamb medium-rare.  Test doneness with an internal temperature gauge.  The lamb is done when the internal temperature is 125-130 degrees.  During the last 15 minutes of cooking, remove the foil, and turn the oven to broil.  This process will crisp up the skin, fat, and mint jelly.  Remove the lamb from the pan, and put the pan on top of the stove.  Deglaze the pan by adding more red wine and 1 tablespoon of cornstarch stirring and scraping up all the brown pieces and bits.  Taste the juice add salt, pepper, and granulated garlic if needed, cook and stir another 3-4 minutes or until the juices thicken slightly.  The flavor of the cornstarch is gone, serve as a sauce over the lamb.

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