Lamb Sans Mint
1 Leg of lamb, -butterflied and -trimmed 6 T Rosemary Black pepper Green onions 4 c Burgundy wine 2 c Olive oil 1/2 c Lemon juice 6 Garlic cloves, sliced 1 T Oregano 1 T Thyme 1 c ...
Ingredients
- 1leg of lamb,
- 2c olive oil
- 1/2c lemon juice
- 6garlic cloves, sliced
- 1t oregano
- 1t thyme
- 1c onion, minced
Directions
- 1
1 Leg of lamb, -butterflied and -trimmed 6 T Rosemary Black pepper Green onions 4 c Burgundy wine 2 c Olive oil 1/2 c Lemon juice 6 Garlic c
- 2
A large butterflied leg of lamb should be no more than about 2 or 3 inches thick
- 3
Take a liberal amount of rosemary, crush it and rub it into the lamb
- 4
When crushing it, don't turn it into dust, just break it
- 5
Sprinkle some black pepper on the cut side of the meat
- 6
Combine the remaining ingredients (wine, green onions, olive oil, lemon juice, garlic, oregano, thyme and onion) into a marinade
- 7
Place the lamb in a shallow dish or bowl, cover as much as possible with the marinade, and marinate in a refrigerator, covered, for 4 to 24
- 8
Turn at intervals to marinate evenly