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Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 1/2 cup fresh mint leaves
- 6 garlic cloves, crushed
- 1/2 cup raspberry vinegar
- 1/4 cup soy sauce
- 1/2 cup red wine
- 1 teaspoon black pepper
- 1 (5 lb) boneless leg of lamb, I like it butterflied
- 3 tablespoons Dijon mustard
Method
- Combine mint, garlic, vinegar, soy sauce, red wine, and pepper in a bowl large enough for the lamb.
- Add the lamb in the marinade and coat the meat. Regrigerate for 8-12 hours, turning occasionally.
- Reserve marinade and pour it into a roasting pan.
- Preheat oven to 350 degrees F.
- Roll and tie lamb with kitchen twine.
- Rub mustard over the lamb.
- Add the lamb to the marinade in the roasting pan.
- Bake for 18 minutes per pound for medium rare meat. Let the meat sit for 20 minutes before carving.
