Lamb - Marinated Roast Leg of Lamb - Pascento

By Pascento96

Ingredients

• 5 cups red wine (we now use champagne)
• 1/2 cup gin
• 1/2 cup olive oil
• 2 t. dried thyme
• 3 whole cloves
• 2 to 3 small cloves garlic, brushed
• 10 peppercorns, crushed
• 1 leg of lamb (about 5 lbs)

Details

Servings 6

Preparation

Step 1

To make marinade, combine first 7 ingredients in a saucepan. Bring to a boil, lower temperature and simmer 5 minutes. Cool

Put leg of lamb in a double bag (use either heavy plastic bags or large oven bags)

Pour marinade over lamb and seal bag tightly. Place in refrigerator to marinate for 5 days. Turn several times each day.

Remove lamb from marinade and place on rack in a shallow roasting pan. Do not cover. Insert meat thermometer into thickest part of leg, being sure bulb does not rest in fat or on bone.

Roast at 325 to desired degree of doneness. Meat thermometer will register 175 degrees for medium and 180 degrees for well done.

Allow 30 to 35 minutes per pound for roasting, total roasting time should be 2 ½ to 3 hours.