Roasted Garlic and Mint Baby Spring Lamb

If I have heard this said once. I have heard it a billion times. I am sick of hearing it.  You mention lamb and the next thing I hear out of someones mouth is that it has too strong a taste.  Ok well we can solve that with picking the right kind of lamb and a preparation.  Leg of lamb happens to be one of my favorites. Light and delicious and along with the oven roasted potatoes it will do the trick for company and family alike.
So.... You Don't Like Leg Of Lamb ?  Try it my way. I am sure you will develop a liking for it.

4 lb leg of American Baby Spring Lamb 
1/4 cup of Oregano
2 tbl of tarragon
1/2 cup of Olive oil
1cup of salt
2 tbls of pepper
1 bunch of  Italian parsley or cilantro
6 shallots
2 heads of garlic
1 cup of Italian flavored breadcrumb
1/2 cup of Peccorino Romano grated cheese
1    cup of dry wine 
1/2 cup of lemon juice
1 bouquet of fresh mint
Soak the leg of lamb over night in salted water, 3/4 of a cup should do it.  This should nullify the strong taste that some complain of when they express their distaste for lamb. Then wash and rinse. Salt and pepper the lamb.

Place lamb in a roasting pan with shallots that have been halved . Add white wine,  In a mortal and pestle take 1 head of  peeled garlic and smash it with some salt until it becomes a mush. Finely chop  half the bouquet of  parsley and place in pestle and add lemon and oregano. Roast in pre heated oven at 350-375 F. for 20 min per pound.  Half way through  cooking process cover the lamb with the mixture you have prepared. Basting with the liquid from the bottom of pan from time to time. Now prepare in a mortal and pestle a paste of garlic, very finely minced mint leaves and bread crumbs with grated cheese. Form a paste by adding olive oil to the mix.  Put on the top of  the leg of lamp as you would a poultice. Complete roasting the lamb being careful that the paste of breadcrumbs and garlic do not burn. Do this prior to 10 minutes before the lamb is removed from the oven.

Roasted Potatoes
Cut up into evenly sized halves or quarters depending on the size, 8 russet potatoes. Leaving the skin on. Coat with olive oil  and garlic salt and pepper.  Place in a shallow roasting pan whose bottom of the pan is covered with olive oil. Place in oven and cook till surface of the potatoes have a crispy brown crust. Remove from oven and sprinkle with garlic powder and garnish with parsley.