Ingredients
Serves: 6
- 1 teaspoon fresh thyme
- 2 teaspoon fresh rosemary
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup red wine
- 1.5 to 2 kg boneless leg of lamb, butterflied
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
Preparation:15min ›
Cook:1hour ›
Extra time:15min marinating ›
Ready in:1hour30min
- Combine thyme, rosemary, garlic, oil, wine and mix well. Add leg of lamb, and turn to coat. Marinate for 15 min in refrigerator. Preheat oven to 180 degrees C or heat the BBQ.
- Remove lamb from marinade and place in shallow roasting pan. Sprinkle with salt and pepper. Roast, uncovered, for 50 minutes or until an instant read meat thermometer registers 60 degrees C for medium rare, or 65 degrees C for medium. Baste with remaining marinade several times during roasting.
- Remove from oven, cover with foil, and let stand for 15 minutes.
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- 10 Feb 2012
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