Lamb: Dry lamb well. Finely chop 8 cloves garlic and place in a glass dish or
sturdy plastic bag large enough to hold the lamb. Stir in 4 teaspoons each of
oregano and rosemary, 1/4 cup of oil, wine, zest and lemon juice. Place lamb
in marinade, turning to coat well on all sides; cover and refrigerate overnight.
Crush remaining 6 cloves of garlic and stir together with remaining 2 teaspoons
each oregano and rosemary. Remove lamb from marinade and pierce in several places
with the tip of a sharp knife. Rub garlic- herb mixture over lamb, pressing
into incisions. Coat with remaining oil and sprinkle with salt and pepper. Place
on a rack in a shallow roasting pan.
Roast, uncovered, in a 375 degree F oven for 1 hour and 45 minutes or until
thermometer registers an internal temperature of 130 degrees F. Cover loosely
with foil and let rest for 10 minutes before carving.
Lemon-Mint Sauce: In small saucepan, bring water and sugar to a boil, stirring
until sugar is dissolved. Remove from heat; stir in mint, lemon zest and lemon
juice. Cover and let stand for 30 minutes at room temperature before serving.
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