Marinate the leg of lamb overnight with Lemon and rosemary and keep it in the refrigerator so that the flavors will have enough time to penetrate into the meat effectively. Marinated Leg of Lamb is very appealing, treat the family members with Roasted lamb paired with Roasted potatoes and vegetable salsa.
Ingredients: Marinated Leg of Lamb Recipe
3-3 ½ pounds leg of lamb
2 garlic cloves, sliced
1 tbsp cornstarch
For Lemon and Rosemary Marinade
1 lemon, sliced
4lemon thyme sprigs
6 rosemary sprigs
4 tbsp olive oil
1 cup dry white wine or white grape juice (non alcoholic)
Salt and black pepper
Preparation Method: Marinated Leg of Lamb Recipe
Make small cuts all over the surface of the lamb. Insert garlic piece in each cut.
Place the lamb in an oven tray, place lemon slices on it and sprinkle the herbs.
Mix the white wine or white grape juice (non alcoholic), olive oil and seasonings and pour onto the leg of lamb. Cover and keep in a cool place for 5-6 hours, keep turning occasionally.
Preheat the oven to 350 F, then roast the lamb for about 25 minutes per 1 pound plus another 25 minutes. Baste the marinade.
When the lamb is cooked, shift to a warmed dish to rest. Drain the excess fat from the pan. Mix the cornstarch with a small quantity of cold water and stir into the juices. Stir over the medium heat for about 2-3 minutes and adjust the seasoning.
Variation: Marinated Leg of Lamb Recipe
You can also use this Lemon and Rosemary Marinade for chicken pieces but you must roast the chicken meat without the marinade otherwise it will be become tough. Use the marinade for making into gravy when the chicken is completely cooked