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Herb-Roasted Lamb

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Dry red wine (Kosher for Passover)

  2. 1 cup 237ml Extra-virgin olive oil

  3. 3 Garlic cloves - minced

  4. 3 tablespoons 45ml Fresh sage - chopped

  5. 2 teaspoons 10ml Dried thyme leaves

  6. 1 teaspoon 5ml Salt

  7. 1 teaspoon 5ml Freshly-ground black pepper

  8. 1 Butterflied leg of lamb - (abt 3 lbs)

Instructions Jump to Ingredients ↑

  1. Mix wine, oil, garlic and herbs. Pour over lamb in large zipper-style plastic bag; seal bag. Marinate in refrigerator 2 hours or overnight, turning occasionally.

  2. Place lamb on rack in roasting pan. Bake at 350 degrees for 40 to 50 minutes or until meat thermometer reaches 160 degrees (medium). Let stand 10 minutes before slicing.

  3. Serve with Quick 'n' Easy Risotto (see recipe) and garnish with additional fresh rosemary, if desired.

  4. This recipe yields 8 servings.

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