Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 cloves garlic -- minced

  3. 2 teaspoons minced fresh or dried rosemary

  4. 1 cup olive oil

  5. 1/2 cup red wine vinegar

  6. 1 teaspoon salt

  7. 1/2 teaspoon fresh ground pepper

  8. 3 1/2 pounds leg of lamb -- butterflied

Instructions Jump to Ingredients ↑

  1. In a large glass, ceramic, or stainless steel bowl, whisk together garlic, rosemary, oil, vinegar, salt, and pepper. Place lamb in marinade, turning to coat thoroughly. Marinate 2 to 24 hours.

  2. To roast in oven: Preheat oven to 425 degrees F. Drain marinade from lamb and discard marinade. Place lamb in a 9- by 12-inch roasting pan. Roast in oven until medium-rare (about 45 minutes, or until internal temperature is 135 degrees F on an instant-read thermometer). Let lamb rest 15 minutes before serving. Carve across grain into 1/2-inch-thick slices. To grill: Prepare a charcoal fire; brush grill rack with vegetable oil. Drain marinade from lamb and reserve. Place lamb on rack and grill 10 minutes, baste with marinade, turn and grill 10 minutes, baste again, and turn and cook 10 minutes more. Repeat until internal temperature is 135 degrees F(about 15 minutes more). Rest and carve lamb as for roasting.

  3. Mediterranean Lamb Chops: Marinate 4 lamb sirloin steaks (about 3/4 pound each) in one half of the marinade; saute steaks in 4 tablespoons olive oil, 3 minutes on each side.


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