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Marinated Leg of Lamb
Prep Time:
15 minutes
Cook Time:
50 - 75 minutes
6 servings

2 ½ lb. H-E-B Natural Leg of Lamb Half, semi-boneless

* Marinade:

¼ c. chopped onion

2 Tbsp. red wine vinegar or dry red wine

1 Tbsp. olive oil

1 tsp. coarse-grain Dijon mustard

3 cloves fresh garlic, crushed

1 tsp. each: dried oregano and basil leaves, crushed

½ tsp. each: salt and black pepper


Trim fat from surface of roast. Whisk together marinade ingredients in
small bowl.
Place roast in gallon-sized, sealable plastic bag. Pour marinade over
roast; press air out of bag and seal. Turn and massage until roast is
evenly coated. Marinate in refrigerator for 2 hours or overnight.
Heat oven to 325°F. Place meat on rack in shallow roasting pan. Pour r
emaining marinade over top. Cook in center of oven 25 to 30 minutes pe
r pound.
Check doneness with meat thermometer inserted in thickest portion, not
touching bone or fat. Remove when thermometer reads 135°F to 140°F.
Let roast stand 15 minutes before carving. Reserve pan juices. Split r
oast in half next to bone. Remove bone and carve each half into thin s
lices, cutting across grain. Serve with pan juices if desired.

Nutritional Information

Serving size: 1, Calories: 190, Fat Calories: 80, Total Fat: 9g, Satur
ated Fat: 3g, Cholesterol: 80mg, Sodium: 220mg, Carbohydrates: 1g, Di
etary Fiber: 0g, Sugar: 0g, Protein: 24g


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