Roast Lamb With Fresh Mint Sauce

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Los Angeles Times


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The mint sauce is also excellent served with lamb chops.

1 (6- to 7-pound) bone-in leg of lamb, trimmed of fat and tied

4 large cloves garlic, slivered

Coarse salt

Freshly ground pepper

1/4 cup coarse-grain mustard

1 cup very finely chopped fresh mint leaves, washed and dried

2 tablespoons sugar, or to taste

4-6 tablespoons good-quality balsamic vinegar

1-3 tablespoons white wine vinegar

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