Marinated Lamb New Zealand Style PDF Print E-mail

Joanne Smith,Bear Mountain Farm,West Rupert,Vt.

 One 2-3 lb.boneless leg of lamb
1/2 tsp.salt
1/2 tsp.pepper
1/2 tsp.thyme

 1/2 tsp.marjoram
1 cup chopped onions
1 cup olive oil
1 cup dry red wine

Rub the boneless leg of lamb with the salt and herb mixture.Marinate in onion/oil/wine overnight in the refrigerator.Meat can be barbecued,bast- ing frequently with marinade OR meat can be roasted in the oven standing in the marinade surrounded with new potatoes.

 
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