Agnello Arrosto alla Menta

1.Preheat the oven to 180°C (350°F).

2.In a small bowl, combine minced garlic, chopped mint, chopped rosemary, salt, pepper, olive oil, and lemon juice to create a marinade.

3.Rub the marinade all over the leg of lamb, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature, or refrigerate for up to 8 hours for deeper flavor.

4.Place the marinated lamb in a roasting pan and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare, or longer for desired doneness.

5.Baste the lamb with its juices every 30 minutes to keep it moist and flavorful.

6.While the lamb is roasting, prepare the yogurt sauce by mixing Greek yogurt, diced cucumber, white wine vinegar, honey, salt, and pepper in a bowl. Adjust seasoning to taste and refrigerate until serving.

7.Once the lamb is done, remove it from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute for a tender result.

8.Serve the sliced lamb on a platter, drizzled with the pan juices, and accompanied by the refreshing yogurt and cucumber sauce.