Spring Lamb with Fresh Mint Vinaigrette

Name: Spring Lamb with Fresh Mint Vinaigrette
Yield: 8 portions
Ingredients: 1 cup Fresh Mint Vinaigrette; 1 leg of lamb (about 7 pounds), trimmed of excess fat; Freshly ground black pepper, to taste; 1 teaspoon salt; ¼ cup chopped fresh basil leaves; ¼ cup chopped fresh mint leaves; 1 tablespoon olive oil; 2 tablespoons balsamic vinegar; ¼ cup chopped scallions (green onions); ¼ cup chopped scallions (green onions)

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

For a spring or summer dinner, serve this leg of lamb at room temperature, drizzled with the vinaigrette. The flavors blend beautifully.

Ingredients

¼ cup chopped fresh mint leaves
¼ cup chopped fresh basil leaves
¼

Main course
Spring
Gluten-free

Method

In a small bowl, combine the mint, basil, scallions, vinegar, oil, salt, and pepper. Mix well, and rub over the lamb. Cover the lamb and refrigerate overnight.
Preheat the oven to 450°F.
Place the lamb on a rack in a roasting pan, and