Marinated Leg of Lamb

1. 1

   Have the leg boned, leaving just the shank bone, and tied firmly.

2. 2

   Pique surface of meat with garlic (cut gashes and insert garlic slivers).

3. 3

   Rub leg well with rosemary and tarragon and put it in a deep kettle with the onion, bay leaf, parsley, garlic, salt, 1 teaspoon rosemary, pepper, and enough red wine to cover half the meat.

4. 4

   Marinate in refigerator for 30 to 48 hours, turning leg several times to bathe it evenly.

5. 5

   To cook, put leg in roasting pan and roast at 375 F, basting occasionally with some of the marinade.

6. 6

   Allow 15 minutes per pound for rare lamb or about 18 minutes per pound for medium rare.

7. 7

   If you use a meat thermometer, the lamb will be cooked rare when the thermometer registers 140F.

8. 8

   Serve with boiled white beans mixed with chopped garlic, chopped parsley, and olive oil.

9. 9

   With this, drink a California Pinot Noir.

* Per serving · 4 servings · Values may vary.

No additional tips available.