At Arenales, this leg of lamb is always cooked well-done and cut into chunks instead of slices so everyone gets a bit of the crispy skin. The mint sauce is more like a broth, made by simmering chopped mint in water and vinegar. More Amazing Lamb Recipes
Variation Make a pan sauce: Once the lamb is cooked, strain the contents of the roasting pan into a bowl, pressing hard on the solids. Skim off the fat. Set the roasting pan over 2 burners. Add 2 cups of water and boil over moderately high heat, stirring and scraping up the browned bits, until the liquid is reduced to 1 cup, about 5 minutes. Stir in the pan juices. Strain the pan sauce and season with salt.
Roasted new potatoes.
An earthy red Rioja from Spain will stand up to the lamb.