Marinated Leg of Lamb


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

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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