2 to 3poundsSemi-boneless H-E-B natural leg of lamb half,
2tablespoonsred wine vinegar or dry red wine,
1teaspoonCoarse-grain dijon mustard,
1teaspoonEach dried oregano and basil leavescrushed,
1/2teaspoonEach salt and black pepper,
1Trim fat from surface of roast. Whisk together marinade ingredients in a small bowl.
2Place roast in a gallon-sized, sealable plastic bag. Pour marinade over roast; press air from bag and seal. Turn and massage until roast is evenly coated. Marinate 2 hours or overnight in the refrigerator.
3Heat oven to 325F.
4Place 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.
5Check doneness with a meat thermometer inserted in thickest portion, not touching bone or fat. Remove when thermometer reads 135 to 140F.
6Let roast stand 15 minutes before carving. Split roast in half next to the bone. Remove bone. Carve each half into thin slices, cutting across the grain
No Nutritional Information Available