Lamb With Mint and Raspberry

This is a succulent and easy leg of lamb dinner. I am not sure if I agree with the nutritional information on this dish. My records show this is approx 460 calories and 20g of fat per serving.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 5 -6  lbs boneless leg of lamb
• 1⁄2 cup fresh mint leaves
• 6  garlic cloves, crushed
• 1⁄2 cup raspberry vinegar
• 1⁄2 cup red wine
• 1⁄4 cup low sodium soy sauce
• 3  tablespoons Dijon mustard
• 1  teaspoon ground black pepper
•  additional mint sprig (to garnish) (optional)

Directions

1. Remove excess fat from lamb. Combine mint, garlic, vinegar, wine, and pepper in a bowl to marinade lamb. Place in fridge for 8-12 hours. Reserve marinade.
2. Preheat oven to 350°F.
3. Tie lamb with twine and cover lamb with mustard.
4. Place lamb in roasting pan and add marinade to the pan. Cover loosely with foil.
5. Bake 20 minutes a pound for a medium rare roast. Halfway through cooking time remove foil and discard. Baste lamb with marinade and place uncovered back in oven.
6. Let roast stand 15 minutes before carving.