Slow-Roasted Leg of Lamb with Mint and Lemon

Ingredients

• 1 cup dry white wine
• 2 Tbs. fresh lemon juice
• 1 bone-in leg of lamb, 6 to 9 lb.
• 1-½ cups lower-salt chicken broth
• Kosher salt and freshly ground black pepper
• 2 tsp. finely grated lemon zest (from 1 lemon)
• 3 cloves garlic, minced
• + 2 more ingredients
• • ¼ cup extra-virgin olive oil
  • 1 cup coarsely chopped fresh mint, plus ½ cup small fresh mint leaves

Put the lamb in a 4-quart, 15x10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon juice, lemon zest, 2 tsp. salt, and a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate for 8 hours or overnight, turn...

View full recipe at Fine Cooking