Roast Leg of Lamb

1/2 C finely chopped fresh mint plus sprigs for garnish
1/2C chopped fresh italian parsley
1/2C olive oil
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 6lb boned leg of lamb

Stir chopped mint and next four ingredients in small bowl. Place lamb boned side up on work surface. Sprink with kosher salt and pepper

Cook at 450 until thickest part register 130-135 for medium rare

Sauce
1L Cranberry OR pomegranate juice - reduce by 3/4 or until consistency of thick syrup. Serve with finished lamb as a garnish.