Roasted Lamb

For our small family of three, a boneless leg of lamb is the perfect size!

Ingredients:

- 1 1/2 lb boneless leg of lamb w/sleeve

- 3 T fresh mint leaves, finely chopped

- 3 T fresh rosemary, finely chopped

- 4 to 5 cloves garlic, minced

- 2 T olive oil

- salt and pepper

Preparation:

Place lamb in small roasting pan. Drizzle olive oil over lamb. Liberally salt and pepper top. Add remaining ingredients. Rub the lamb to spread the ingredients all over, getting as much to stick to the lamb as possible. Cover and refrigerate for 3 to 4 hours.

Preheat oven to 350 degrees. Roast lamb in covered roasting pan for 35 to 45 minutes, or until the internal temperature reaches between 145 and 170 degrees with a meat thermometer.

Let stand for about 10 minutes, slice and place back into juices. Serve with mint jelly.