Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 1 tsp. fresh thyme leaves
- 1 tsp. fresh rosemary leaves
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. orange juice
- 3 Tbsp. Dijon mustard
- 4-5 lb. boneless leg of lamb, butterflied
- 1 tsp. salt
- Freshly ground black pepper
Preparation:
Preheat oven to 350 degrees F. Remove lamb from marinade and place in shallow roasting pan. Sprinkle with salt and pepper. Roast, uncovered, for 50-70 minutes until an instant read meat thermometer registers 150 degrees F for medium rare, or 160 degrees F for medium. Baste with remaining marinade several times during roasting. Then discard remaining marinade.
Remove from oven, cover with foil, and let stnad for 15 minutes before serving. Serves 10


