French herbed leg of lamb
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- Prep Time10 min
- Total Time10 min
- Makes6 to 8 servings
Ingredients
1.75 kg boneless leg of lamb
1 1/2 cups dry white wine
1/4 cup olive oil
6 garlic cloves, minced
2 tsp dried rosemary, crumbled
1 tsp dried thyme leaves
1 tsp coarsely ground black pepper
1/2 tsp cayenne pepper, optional
Instructions
Place lamb in a large resealable plastic bag. Stir remaining ingredients together. Pour mixture over lamb. Seal, then place bag in a bowl and refrigerate overnight. Turn lamb at least once while marinating.
Remove lamb from the refrigerator about 2 hours before cooking to bring to room temperature. Preheat broiler or barbecue. Place oven rack 4 inches (10 cm) from broiler. Remove lamb from marinade and place on a rack in a shallow baking pan or on a greased barbecue grill. Broil or barbecue for 5 to 8 minutes per side for medium-rare lamb. Remove to a cutting board, cover and let stand for at least 5 minutes before slicing.
Nutrition (per serving)
Calories 276, Protein 27.3g, Carbohydrates 1.5g, Fat 14.2g, Fibre 0.1g.
A leg of lamb is a perfect centrepiece for a holiday menu because it's easier to deal with than a bunch of chops. Our white-wine marinade enhances, not overpowers, lamb's intriguing taste.
