🫙 From the Spice Rack
Butterflied Leg Of Lamb with Rosemary
3/4 Cup dry red wine 1/2 Cup extra-virgin olive oil 1/3 Cup coarse-grained mustard 1/4 Cup red wine vinegar 4 Tablespoons fresh rosemary leaves 2 Tablespoons drained green pepperco...
sideeasy
Ingredients8 items
Ingredients
- 3/4Cupdry red wine
- 1/2Cupextra-virgin olive oil
- 1/3Cupcoarse-grained mustard
- 1/4Cupred wine vinegar
- 4Tablespoons fresh rosemary leaves
- 2Tablespoons drained green peppercorns
- 1Tablespoondried oregano
- 2large garlic cloves
Directions
- 1
3/4 Cup dry red wine 1/2 Cup extra-virgin olive oil 1/3 Cup coarse-grained mustard 1/4 Cup red wine vinegar 4 Tablespoons fresh rosemary lea
- 2
Puree for 3 minutes or until rosemary is completely ground
- 3
Place lamb in large glass baking dish with 2-inch high sides
- 4
Pour marinade over lamb, cover completely and evenly.Cover
- 5
chill at least 8 hours or overnight
- 6
Let stand 2 hours at room temperature before cooking
- 7
Prepare barbecue (medium-high heat)
- 8
Remove lamb from marinade