Roast Leg of Lamb with Ginger and Mint
Ingredients
- 2 heads garlic, peeled
- 1 3-inch piece ginger, peeled and sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon paprika
- Kosher salt and freshly ground pepper
- 1 7- to 8-pound bone-in leg of lamb
- 2 cups firmly packed fresh mint leaves, chopped, plus more for topping
- 3 cups low-sodium chicken broth
- 3 tablespoons white balsamic vinegar
- 1 1/2 tablespoons sugar
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