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ROAST LAMB/MINT SAUCE 
3-4 lb. boneless leg of lamb
2 cloves garlic, sliced
1 tsp. rosemary
1/2 tsp. pepper
Vegetable cooking spray
1/2 c. water
1/4 c. chopped fresh mint
2 tbsp. tarragon vinegar
1 tbsp. sugar
1/4 tsp. salt

Trim fat and sinews off and tie meat into a roll. Insert garlic slices into slits in meat. Combine rosemary and pepper and rub over meat. Place on rack in broiler pan coated with cooking spray. Pour water into pan. Bake uncovered at 325 degrees for 2 hours to 140 rare or 160 medium. Transfer meat to cutting board, let rest for 10 minutes before carving 1/2 inch slices. Skin fat off the liquid, in small saucepan warm liquid, mint, vinegar, sugar, and salt until sugar is dissolved and mixture heated. Spoon over the lamb slices and serve. Approximately 12 servings.
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