HERB-CRUSTED LEG OF LAMB WITH RED WINE GLAZE

By jarren

Ingredients

• 1 leg of lamb, boned and butterflied open
• 1/2 cup dry red wine
• 1 orange, juice and zest
• 1/2 cup light soy sauce
• 1/2 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup brandy
• 2 tbsp Dijon mustard
• 2 tbsp freshly cracked pepper
• 4 cloves garlic, pureed
• 4 tbsp minced fresh herbs - rosemary, thyme, oregano, sage, parsley

Details

Servings 6

Preparation

Step 1

Mix together the wine and all remaining ingredients (except herbs). Immerse the lamb leg in the liquid, cover and refrigerate overnight. Remember to turn the leg once or twice if it is not completely immersed.

The next day, remove the leg from the fridge 30 minutes before you plan to roast it. Pat dry, discard the marinade and roll the lamb in the fresh herbs.

Set in the oven at 450F and roast quickly until medium rare (or set the grill to medium-high and grill to medium-rare, about 20 minutes. Remove from the oven, cover loosely and let rest 10 minutes before carving.