Have your butcher butterfly a boneless leg of lamb for this easy and flavorful recipe. You can find fresh herbs at just about any grocery store these days; if you can't, substitute 1/3 the amount of dry herbs.
Prep Time: 15 minutes
Cook Time: 1 hours,
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:
In heavy duty zipper lock food storage bag, combine thyme, rosemary, garlic, oil, vinegar, orange juice, and mustard and mix well. Add leg of lamb; seal bag, and turn to coat. Marinate for 24 hours in refrigerator.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
