Maridade

• ¼ cup reduced-salt soy sauce

• ½ cup red wine

• 1 T. olive oil

• ½ cup sliced yellow onions

• 1 T. chopped fresh mint

• 1 ½ T. Chopped fresh oregano (3/4 T. dried)

Lamb:

• ½ leg of lamb, boned, butterflied, and trimmed of most fat (about 2 pounds)

• 1 large whole head of garlic, unpeeled

• ½ t. extra-virgin olive oil

• Kosher salt and freshly ground pepper

Sauce

• ½ T. olive oil

• 1 T. minced shallots

• 1 ¼ cups red wine

• 1 ½ cups beef or chicken stock

• 3 T. chopped fresh mint

• 1 T. chopped roasted garlic

• ¾ t. Dijon mustard

• Kosher salt and freshly ground pepper

Mix all marinade ingredients together.  Place lamb in sealable bag, add marinade and refrigerate at least 2-3 hours turning bag occasionally.  Remove lamb from bag and pat dry.

Preheat oven to 350 degrees.  Cut off very top of garlic, drizzle with olive oil, sprinkle with salt and pepper, cover in foil leaving a small area open at top, and roast 45-50 minutes.  Remove from oven and cool slightly.  Squeeze cloves out of head, discard skin, keep covered in refrigerator for up to a week.

Heat olive oil, add shallots and sauté for 2-3 minutes.  Add wine, bring to simmer and reduce by half.  Add stock, mint, garlic and mustard and simmer until sauce is reduced by half.  Season to taste.