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1 lemon
2 tbsp. thyme
2 tbsp. oregano
2 tbsp. rosemary
1 tbsp. prepared mustard
1 tsp. green peppercorn
1/2 tsp. ground all spice
2 lbs. boneless lamb leg roast
3 garlic cloves, cut in slivers
1 tbsp. of cornstarch
1 tsp. dried mint leaf
1 c. milk

Preheat oven to 375 degrees. Grate peel of lemon; remove white pith. Slice lemon; set aside. In a small bowl, make a paste by combining grated lemon peel, herbs, mustard, peppercorn, and allspice. With a pointed knife make small slits in lamb. Fill slits with paste; insert garlic to hold in paste. Oil a large piece of parchment paper; place lamb on oiled paper. Arrange lemon slices over lamb. Fold paper over lamb and lemon slices. Over-wrap in a piece of ungreased piece of parchment paper. Tie with kitchen string; place in roasting pan. Roast 1 1/2 hours. Remove wrapping from lamb; pour cooking juices into roasting pan. Place lamb on a platter; keep hot. Stirring constantly, add cornstarch dissolved in a little water to hot lamb juice. Stirring constantly, cook until slightly thickened. Stir in mint; pour into a serving dish.

Serves 4.

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