- 1 small boneless leg of lamb, about 5 pounds, butterflied
- 1/2 bunch mint, stripped from the stem and finely chopped
- 6 cloves garlic, finely chopped
- 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
- Salt and freshly ground black pepper
- 1 pint grape tomatoes
- 2 shallots, finely chopped
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup chicken broth
- 1/4 cup parsley, chopped
Pre-heat oven to 400°F.
Place the half bunch of stemmed and finely chopped mint in the middle of the splayed-out lamb.
Place the garlic in among the mint leaves. Fold the lamb over so that the mint and garlic are almost entirely cocooned in the lamb. Place the lamb in a shallow baking pan on a roasting rack and drizzle evenly with EVOO. Season both sides with salt and freshly ground black pepper.
Roast in the oven for 45 minutes. Remove from the oven, cover with foil and let the meat rest for 5-10 minutes for the juices to redistribute.
Place the grape tomatoes on a small cookie sheet and drizzle with EVOO. Season with salt and freshly ground black pepper and transfer to the oven when the lamb is about halfway done. If you roast them for 10 minutes, they will burst and be ready to serve. But if you prefer to let them brown up more, leave them in the oven for 20 minutes. Transfer to a bowl and, using a potato masher or a fork, lightly mash the tomatoes.
Once the tomatoes are in the oven, pre-heat a medium skillet over medium-high heat with 2 tablespoons of EVOO. Add the shallots and cook until golden, about 3-4 minutes. Sprinkle in the flour and continue to cook for another minute. Add the white wine and chicken broth. Let the liquids reduce until a slightly thickened sauce forms, about 5 minutes. Add the mashed tomatoes to the sauce along with the parsley. Season with salt and freshly ground black pepper and reserve. Slice the lamb and serve with the gravy.