Roasting lamb is as easy as roasting chicken. The ingredients are simple and easy! You will need a roasting pan with a lid and if you don't have one, a deep pan and a sheet of aluminum foil will do.
Using a paring knife on a 2-1/2 pound leg of lamb, puncture X (crisscross) holes about 3/4 of an inch deep and 6 inches apart all around the leg of lamb and fill them with peeled garlic cloves. Sprinkle the lamb with salt, black pepper, oregano and rosemary and using your hands to massage, spread a generous amount of butter all over. Place the lamb in the roasting pan and pour 2 to 3 cups of white wine and put the lid on.
Set your oven to 450 degrees for 15 minutes to heat up your oven. Reset your oven temperature to 350 degrees and cook 15 minutes per pound to a total of 45 minutes. Bring up the temperature back to 450 degrees & cook your lamb for another 10 minutes without the lid cover.
When done, place the leg on a platter and add some slices of fresh mint on the drippings while constantly stirring for 3 to 5 minutes. If you cannot find fresh mint leaves, mint gel or any fruit jam will suffice. In this recipe, I used fresh cranberries. Pour the drippings on the leg and serve!
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