Leg of Lamb with Tarragon and Fresh Mint Sauce

Ingredients

• 3 Tbs. chopped fresh tarragon
• 3 Tbs. olive oil
• Kosher salt and freshly ground black pepper
• 5 lbs. boneless leg of lamb
• ¼ cup red-wine vinegar, more to taste
• Freshly ground black pepper
• 1 bunch fresh mint, chopped (about 1 cup)
• + 6 more ingredients
• • ¼ cup olive oil
  • 2 large cloves garlic, minced (about 1 Tbs)
  • ½ cup dry red wine
  • 1 Tbs. Dijon mustard
  • 2 large cloves garlic, finely chopped (about 1 Tbs.)
  • 2 tsp. granulated sugar, more to taste

In a large non-reactive dish, mix 2 Tbs. oil with the wine, mustard, garlic, tarragon, 2 Tbs. salt, and 1 tsp. black pepper. Add the lamb and coat with the marinade, cover, and refrigerate, flipping occasionally, for at least 8 hours and up to a day. Position a rack in the center of the oven and...

View full recipe at Fine Cooking