Wine And Herb Marinated Leg Of Lamb
50 to 75 minutes
2 to 3 pounds Semi-boneless H-E-B natural leg of lamb half
1/4 cup chopped onion
2 tablespoons red wine vinegar or dry red wine
1 tablespoon olive oil
1 teaspoon Coarse-grain dijon mustard
3 cloves Fresh garliccrushed
1 teaspoon Each dried oregano and basil leavescrushed
1/2 teaspoon Each salt and black pepper
Trim fat from surface of roast. Whisk together marinade ingredients in a small bowl.
Place roast in a gallon-sized, sealable plastic bag. Pour marinade over roast; press air f
rom bag and seal. Turn and massage until roast is evenly coated. Marinate 2 hours or overn
ight in the refrigerator.
Heat oven to 325F.
Place roast on a rack in a shallow roasting pan. Pour remaining marinade over top. Cook in
center of oven 25 to 30 minutes per pound.
Check doneness with a meat thermometer inserted in thickest portion, not touching bone or
fat. Remove when thermometer reads 135 to 140F.
Let roast stand 15 minutes before carving. Split roast in half next to the bone. Remove bo
ne. Carve each half into thin slices, cutting across the grain
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