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ROAST LEG OF LAMB WITH ROSEMARY & GARLIC

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INGREDIENTS:

Leg of Lamb ~ 4 To 6 Pound Boned And Butterflied Leg Of Lamb
GARNISH:
~ 6 Sprigs Of Fresh Rosemary
MARINADE:
~ 1 Small Onion, Finely Chopped
~ 6 Cloves Garlic, Minced
~ 2 Tsp. Dried Rosemary
~ Pared Rind And Juice Of 1 Lemon
~ 1 Cup Red Wine
~ 1 Tsp. Salt
~ 1/2 Cup Olive Oil

 

 

PREPERATION:

Combine marinade ingredients in a non-reactive container, glass, stainless, plastic but not aluminum. Place in the meat coating all sides. Cover and refrigerate for 24 hours or overnight. Turn meat occasionally. Preheat outdoor or indoor broiler. Broil lamb about 4 inches from heat. Broil each side about 20 minutes until a meat thermometer reads 145 degrees (medium rare) or 150 degrees (medium). Brush lamb frequently during broiling, garnish with rosemary. Serve with roasted vegetables and warm garlic bread.

 

 
 
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