Roast leg of lamb with mint sauce

I was on the road again. This time to Mexico City for a conference. I arrived late and ordered in-room service: fajitas and apparently a complementary bowl of soup. I cried in the middle of the night.

My dear Mexican friends, could you please warn those culturally-ignorant folks like me before serving chili sauce in such a big bowl like that?

Roast leg of lamb with mint sauce

(Adapted loosely from Jamie Oliver and Food Network)

For 8 people

For the lamb:
2 lbs potatoes (halved)
1 6-lb boneless leg of lamb
1 bulb of garlic (peeled and crushed)
1/2 lemon (juice and zest)
1/2 bunch of fresh rosemary
Sea salt and black pepper

For the mint sauce:
1 bunch of fresh mint (chopped)
1 clove garlic (chopped)
1/2 lemon (juice and zest)
1 tsp caper
4 tbs balsamic vinegar
6 tbs olive oil
2 tbs sugar
1 tsp sea salt

To roast leg of lamb:

  1. Preheat oven to 400 F.
  2. Set a rack in a roasting pan.
  3. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry.
  4. Toss potatoes with sea salt and pepper.
  5. Place potatoes in the roasting pan to catch all the juice.
  6. In a bowl, combine crushed garlic, chopped rosemary, lemon zest, lemon juice and olive oil.
  7. Rub the marinade all over the lamb.
  8. Season the meat with sea salt and pepper.
  9. Place on rack and roast for about 1 hour.

To make mint sauce:

  1. Use a hand blender to mix all ingredients.
  2. Season with salt and sugar to taste.