Marinated Leg of Lamb


  • 1 bay leaf
  • rosemary or tarragon
  • 1 teaspoon salt
  • 1 good-size leg spring lamb, boned and tied
  • ½ teaspoon freshly ground black pepper
  • 3 onions
  • Red wine
  • + 2 more ingredients
    • parsley
    • 1 garlic

Have the leg boned, leaving just the shank bone, and tied firmly. Pique surface of meat with garlic (cut gashes and insert garlic slivers). Rub leg well with rosemary and tarragon and put it in a deep kettle with the onion, bay leaf, parsley, garlic, salt, 1 teaspoon rosemary, pepper, and enough ...

View full recipe at Epicurious


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