lamb with mint yogurt sauce

6 pound leg of lamb
2 tbsp dried rosemary
salt and pepper
4 cloves garlic, minced
2 cups white wine

Preheat oven to 450.

Heat Dutch oven over medium heat. Season one side of lamb with salt, pepper, and half of rosemary. Sear for 2 minutes. Season the other side then flip. Scatter garlic around the bottom of the pot. Add the wine.

Bake for 1 1/4 hours or until internal temperature reaches 160 for medium.

Let rest 10 minutes for juices to redistribute. Slice and serve.

yogurt sauce:

1 cup greek yogurt
2 tbsp fresh mint
1 tsp lemon juice
1/4 tsp salt
1 garlic clove, minced

Combine in a small bowl. Serve with lamb.

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