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Leg of Lamb in Red Wine Marinade
  • PREP - 10 HOURS
  • COOK - 1.5 HOURS
  • SERVES - 4

      In a bowl mix together shallots, herbs, wine and wine vinegar. Pour the marinade over the roast cover and refrigerate. Marinate overnight turning the meat every couple of hours if possible. Remove the meat from the refrigerator 2 hours prior to roasting to let the meat reach room temperature. Place on a roasting rack in a pre-heated (375°F) oven cook till desired doneness 1-1 1/2 hours or until meat reaches an internal temperature of 120° (for rare) or 125° (for medium-rare). Baste with remaining marinade during cooking.


1 leg roast, boneless
6 shallots peeled and chopped


Herb Mix:
1 bunch thyme
2 sprigs rosemary
2 sprigs sage stemmed, chopped, and mixed
2 c Red wine
1/2 c red wine vinegar
2 tsp salt
1 tsp ground black pepper
1/2 tsp allspice


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