Look below! 👀
1 1/4 c. red wine (or vinegar if not using wine)
2/3 c olive oil
2 tsp dried thyme
coarse salt and cracked pepper
Mix in freezer bag. Add 3-4 lb boneless leg of lamb.
Refrigerate 12-36 hours
Day of cooking, drain marinade and pat meat dry.
Preheat oven to 400 F
Roll and tie at 1 inch intervals.
Place roast on rack in roasting pan/sheet tray.
Brush with olive oil
Roast in 400 degree oven for 15 minutes
Drop temp to 350 F, continue to roast from 45-55 minutes
until internal temp reaches at least 135 degrees.
Slice and enjoy!!
I’ve cooked over 4,000 recipes from my library of cookbooks. Crazy, I know! I’ve learned a lot and this is a…