Ingredients Jump to Instructions ↓

  1. 1 (7-pound) leg of lamb

  2. 3 cups dry red wine

  3. 1/2 cup extra virgin olive oil

  4. 2 onions, sliced

  5. 1 carrot, sliced

  6. 1 tablespoon thyme

  7. 2 tablespoons chopped flat-leaf parsley

  8. 2 bay leaves

  9. 2 garlic cloves, crushed

  10. 2 teaspoons salt

  11. 1/2 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Bone and butterfly lamb then pound to an even thickness. In a large ceramic dish, combine red wine, olive oil, thinly sliced onions, thinly sliced carrot, thyme, parsley, crushed bay leaves, crushed garlic cloves, salt, and pepper. Add the lamb and marinate, covered in the refrigerator for 2 days. Once lamb has finished marinating preheat broiler and drain the lamb, pat dry, then broil under a preheated broiler 3-inch from the heat for 10 minutes on each side, or until a meat thermometer registers 140°F (60°C). Transfer the lamb to a cutting board, let it stand for 10 minutes, then carve diagonally.


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