Oven-baked leg of lamb with ginger and mint

Ingredients:

• 2 heads of garlic, peeled
• 7.5 cm ginger root, peeled and thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 tbsp paprika
• 1 leg of lamb weighing 3-3.5 kg with bone
• 2 cups tightly packed fresh mint leaves, chopped, plus extra for serving
• 3 cups lightly salted chicken broth
• 3 tablespoons white balsamic vinegar
• 1.5 tbsp. sugar

Preparation:

1. Combine the garlic, ginger, 1 tablespoon olive oil, and paprika in a food processor and process until a paste forms. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the garlic-ginger paste, 1 teaspoon salt, and a few grinds of black pepper; cook, stirring occasionally, until the paste begins to lightly toast, about 5 minutes. Transfer to a bowl and let cool.
2. Using a small knife, make about sixteen 2.5 cm-deep slits all over the leg of lamb. Insert chopped mint and a small amount of garlic-ginger paste into the slits. Rub the remaining paste all over the lamb. Wrap the leg in plastic wrap and refrigerate for at least 4 hours or overnight.
3. Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375°F (190°C), unwrap the lamb, season with salt and pepper, and place on a rack in a roasting pan. Pour 1 cup of chicken broth into the roasting pan. Transfer to the oven and roast until the lamb begins to brown, about 30 minutes.
4. Meanwhile, in a medium saucepan, combine the remaining 2 cups chicken broth, vinegar, and sugar, bring to a boil, remove from heat, and set aside.
5. Remove the lamb from the oven and baste with the broth mixture. Continue roasting, basting every 30 minutes, until the crust is golden brown and a thermometer inserted into the thickest part of the lamb registers 130°F (55°C), about 1.5 more hours. Transfer to a cutting board and let rest for 20 minutes before slicing.
6. Meanwhile, skim the fat from the surface of the juices in the roasting pan with a spoon; add the juices to the remaining broth. Heat over medium heat, stirring occasionally, until the liquid has reduced by about a third, 5-7 minutes. Sprinkle the lamb with mint and serve with the gravy.