Leg of Lamb
Lamb Leg Boned & Butterflied
1 Clove Garlic, crushed
3/4 c. Oil (peanut or vegetable)
1/4 c. Red Wind Vinegar
1/2 c. Chopped Onion
2 T. Dijon Mustard
1 T. Salt
1/2 t. Oregano, dried
1/2 T. Basil, dried
Black Pepper, freshly ground
1 Bay Leaf, crushed
fat side down, in a shallow pan.
In a small bowl, mix Garlic, Oil, Vinegar, Onion, Mustard, Herbs
& Seasonings. Pour over Lamb. Cover pan and refrigerate overnight,
turning meat at least once. Take Lamb from fridge 1 hour before
cooking. Put meat and marinade in broiler pan. Broil 4 inches
from heat for 10 minutes. Set oven to 425 degrees and Roast for
15 minutes. Remove Lamb from marinade and transfer to a hot platter.
There will be bits of marinade & Onion on the surface of the
Lamb which add to the flavor. You may scrape them off if you wish.
Carve the Lamb into thin slices.
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