Herb Marinated Lamb

By • August 13, 2012 • 1 Comments



Author Notes: In college I created this marinade and lived on broiled chicken breast marinated with it- for an entire year! Since then, I have come to prefer its hearty herbiness on lamb.LE BEC FIN

Makes 5-6 pounds

Lamb and Marinade

  • 5-6 pounds boneless lamb top(leg) that has had as much fat removed as possible
  • 4 cloves of peeled garlic,slivered
  • 1/8 cup lemon juice
  • 1/4 cup soy sauce
  • 1/8 cup red wine vinegar
  • 1/4 cup canola or olive oil
  • 4 teaspoons kosher salt
  • 4 teaspoons coarse freshly ground black pepper
  • 4 teaspoons dried basil
  • 4 teaspoons dried thyme
  • 4 teaspoons dried oregano
  • 2 teaspoons dried sage
  • 2 teaspoons dried marjoram
  1. Cut narrow slits all over the top and sides of the lamb. Insert garlic slivers. Mix all remaining ingredients together and rub on meat.Truss with kitchen string and let sit, covered, in frig overnight.

Roast lamb

  1. Remove lamb from frig 2-3 hours before roasting. Roast at 350 degrees until 130 degree internal temperature for rare. Remove from oven and let sit 10 minutes. Remove string and carve. Serve with juices.

Comments (1) Questions (0)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

This is the way I love lamb, when my Mom made lamb chops she always served with an herbed vinegar. This is not exactly the same but awfully close. I think this is the perfect way to enjoy.