slow-roasted leg of lamb with mint and lemon

INGREDIENTS:

1  bone-in leg of lamb, 6 to 9 lb.;    (see “buying leg of lamb” at right)

1   cup coarsely chopped fresh  mint, plus 1/2 cup small fresh  mint leaves 

1/4  cup extra-virgin olive oil 

3   cloves garlic, minced 

2  Tbs. fresh lemon juice 

2  tsp. finely grated lemon  zest (from 1 lemon) 

 Kosher salt and freshly  ground black pepper 

1  cup dry white wine

1/1/2  cups lower-salt chicken    broth.

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METHOD:

Put the lamb in a 4-quart, 15x10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon juice, lemon zest, 2 tsp. salt, and a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate for 8 hours or overnight, turning once.

Remove the lamb from the refrigerator  1 hour before cooking. Put it on a V-rack in a 13x16-inch flameproof roasting pan. Cover the shank bone with foil. Add the reserved pelvic bone and 1 cup of water to the pan. 

Position a rack in the lower third of the oven and heat the oven to 450°F. 

Put the lamb in the oven and lower the heat to 350°F. Roast until an instant-read thermometer inserted in the thickest part of the leg, away from the bone, reads 135°F to 140°F for medium rare, 11/2 to 2 hours. 

Transfer the lamb to a warm platter and cover with aluminum foil. Let rest for at least 15 minutes. 

Meanwhile, skim the fat from the top of the pan juices and then set the roasting pan over two burners on medium heat. Add the wine, and with a wooden spoon, scrape up all the browned bits. Bring to a boil and cook until the liquid has reduced to about ¼ cup. Add the broth, return to a boil, and reduce the liquid again to about 1 cup. Season to taste with salt and pepper, strain into a sauceboat, and  stir in the mint leaves. Carve the lamb and serve with the sauce. 

Leftover lamb will keep in the refrigerator  for up to 4 days and in the freezer for up to  3 months.

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