Ingredients:

  • 5 lbs leg of lamb, bone-in
  • 6 cloves garlic, slivered
  • 3 tbsp fresh rosemary and thyme, finely chopped
  • 0.25 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 cups fresh mint leaves, packed
  • 1 cup boiling water
  • 0.5 cup apple cider vinegar
  • 3 cups granulated sugar
  • 3 oz liquid pectin
  • 2 drops green food coloring

Instructions:

  1. Pat the leg of lamb completely dry with paper towels. Use a paring knife to make small slits across the surface and insert garlic slivers into the meat.
  2. Rub the entire roast with olive oil, rosemary, thyme, salt, and pepper.
  3. Preheat oven and place lamb on an elevated rack in a heavy-duty roasting pan. Roast until a digital thermometer reaches your desired internal temperature (approx. 135°F for medium-rare).
  4. While the lamb cooks, steep chopped mint leaves in 1 cup of boiling water for 10 minutes.
  5. Strain the mint liquid through a fine-mesh sieve into a saucepan, pressing the leaves to extract all essence. Discard the leaves.
  6. Add apple cider vinegar and sugar to the mint liquid. Bring to a full rolling boil, then stir in the liquid pectin and food coloring. Boil for 1 minute before transferring to jars to set.
  7. Remove lamb from the oven and let it rest for 15 minutes before carving to allow muscle fibers to reabsorb moisture.