November 27, 2016

Roast Leg of Lamb

Posted in Beef, Uncategorized at 9:37 pm by Sheila OConnell

An easy recipe for butterflied (boneless) leg of lamb. The marinade is an odd collection of flavors but somehow they work well together. Add a little mint jelly as a condiment and you’ll be in heaven.

4-5 lb butterflied leg of lamb
2 tsp dried thyme
2 tsp dried rosemary
3 garlic cloves smashed & diced
1 small onion chopped fine
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp orange juice
3 tbsp Dijon mustard (Grey Poupon)
1 tsp salt
1/4 tsp black pepper

Rosebud Farm Mint Jelly (from No Yorkshire via Whole Foods)

Prepare marinade by combining thyme, rosemary, garlic, onion, oil, vinegar, oj & mustard
Trim some of fat and membrane from lamb.
Salt and pepper.
Place lamb in baking dish or freezer bag with marinade. Coat lamb well
Cover or zip up and place in fridge for a few hours or overnight (turn lamb now & then)
Take out of fridge 30-45 minutes before cooking to take chill off
Preheat oven to 350, then cook for 50-70 minutes (140-150 degrees)
Take out and let stand 15-30 minutes.

Serve with mashed or boiled potatoes and vegetable of choice.
Don’t forget to serve the mint jelly – just a little dab will do ya.
Add a nice red wine and you’ll be so happy.

(Posted by dad)


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