Marinated Leg of Lamb Roast

This recipe came from Bobbie  Hinman & Millie Syders’ book, Lean and Lusciuos Favorites.

This is a result of one of our misadventures.  It is a combination of two recipes from the same book. I thought we bought bone in leg of lamb.  I was so busy that day so I requested my husband to marinate the leg of lamb.  I have placed a post it on the recipe that we were going to use. But my husband used the recipe for boneless Roast Leg of Lamb that was on the next page. The recipe turned out great!

We served this with Roasted Potatoes with Gorgonzola Dressing.

 

Ingredients

1 6-pound leg of lamb

1/4 c dry white wine

3 tbsp lemon juice

6 large cloves garlic, cut in half lengthwise

2 teaspoons seasoned salt

1 tsp dried rosemary, crumbled

1 tsp dried thyme

1/2 tsp onion powder

1/4 tsp pepper

1/4 tsp garlic powder

 

Directions

Have the butcher remove the bone from the lamb and open the meat lengthwise.

With a sharp knife, make twelve 1-inch deep cuts in the lamb.  Place a garlic half in each cut.

Place meat in a large plastic bag and set in a large pan.

Combine remaining ingredients and pour over meat.  Marinate in the refrigerator several hours or overnight, turning the bag over several times.

Remove lamb from the marinade and reserve the excess liquid.  Wipe it dry with paper towels.

Roll the meat and tie it with kitchen twine.

There are two ways of cooking the lamb.  You can cook it the grill on a rotisserie or roast it in the oven.

 

To Cook on the Grill

Hook the lamb in the rotisserie.  Frequently baste the lamb with the marinade until done.  Allow 1 1/2 hours for medium.

If you do not have a rotisserie, do not roll the meat.  Grill 5 inches from heat and baste frequently.

 

To Roast in the Oven

Preheat oven to 450 degrees F.

Place lamb on a rack in a shallow roasting pan.

Place pan in oven.  Reduce heat to 325 degrees F.

Roast 2 to 2 1/2 hours, or until done to taste.

Remove all visible fat before slicing.

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