• Garlic clove or ready to use garlic
• Onion
• Olive oil
• Lemon juice
• Leg of Lamb
• Red wine
• Fresh or dried mint

Preparation:
Remove garlic cloves from the head. Press the flat of a knife onto each clove to loosen its skin. Remove skin. Remove skin. Using the flat of the same knife, flatten the cloves.

Marinade:

• 6 cloves garlic, peeled and flattened or 3 tsp. of ready to use garlic.
• Juice of 1/2 lemon
• 1 medium onion, peeled and thinly sliced
• 1/4 cup red wine
• 2 tbs. olive oil
• 1/2 cup chopped fresh mint or 2 tablespoons dried mint
• 1-5 pound boneless leg of lamb

First combine marinade ingredients. Pour over the lamb and set in a shallow dish. Coat well, cover with plastic wrap and refrigerate overnight, turning meat several times.

Then preheat over to 425 F. Reserve marinades.Cook roast for 15 minutes.

Finally Reduce heat to 350  F
 

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