by kirra » Sun Sep 28, 2008 1:59 am
Spicy Roast Lamb
Ingredients:
1 1/2 tablespoons fresh rosemary leaves
1/2 cup fresh mint leaves
4 garlic cloves, crushed
1/2 cup raspberry vinegar
1/4 cup vinegar
1/4 cup soy sauce
1/2 cup wine, red preferred
3 tablespoons crushed peppercorns
1 5-6 pound boned leg of lamb
2 tablespoons Dijon mustard
Preparation:
In a shallow bowl, combine the rosemary, mint, garlic, vinegar, soy sauce, red wine, and 1 tablespoon of crushed pepper. Marinate the lamb in the refrigerator for 8 to 9 hours. Turn occasionally. Remove the lamb, drain, and reserve the marinade.
Roll the roast and tie with string. Spread mustard over the meat and add the remaining pepper.
Bake in a 350 degree oven for 1 hour and 30 minutes for medium rare. Bake an additional 15 minutes for well done. Baste occasionally. Let the roast stand for 15 minutes before carving. Serve the juices as gravy. Yield: 6 servings
[b][size=150]Spicy Roast Lamb[/size]
Ingredients:[/b]
1 1/2 tablespoons fresh rosemary leaves
1/2 cup fresh mint leaves
4 garlic cloves, crushed
1/2 cup raspberry vinegar
1/4 cup vinegar
1/4 cup soy sauce
1/2 cup wine, red preferred
3 tablespoons crushed peppercorns
1 5-6 pound boned leg of lamb
2 tablespoons Dijon mustard
[b]Preparation:[/b]
In a shallow bowl, combine the rosemary, mint, garlic, vinegar, soy sauce, red wine, and 1 tablespoon of crushed pepper. Marinate the lamb in the refrigerator for 8 to 9 hours. Turn occasionally. Remove the lamb, drain, and reserve the marinade.
Roll the roast and tie with string. Spread mustard over the meat and add the remaining pepper.
Bake in a 350 degree oven for 1 hour and 30 minutes for medium rare. Bake an additional 15 minutes for well done. Baste occasionally. Let the roast stand for 15 minutes before carving. Serve the juices as gravy. Yield: 6 servings