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French herbed leg of lamb

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  • Prep Time10 mins
  • Total Time10 mins
  • Makes6 to 8 servings
*PLUS Broiling Time: 10 minutes, Marinating Time: 720 minutes

Ingredients

  • 1.75 kg boneless leg of lamb

  • 1 1/2 cups dry white wine

  • 1/4 cup olive oil

  • 6 garlic cloves, minced

  • 2 tsp dried rosemary, crumbled

  • 1 tsp dried thyme leaves

  • 1 tsp coarsely ground black pepper

  • 1/2 tsp cayenne pepper, optional

Instructions

  • Place lamb in a large resealable plastic bag. Stir remaining ingredients together. Pour mixture over lamb. Seal, then place bag in a bowl and refrigerate overnight. Turn lamb at least once while marinating.

  • Remove lamb from the refrigerator about 2 hours before cooking to bring to room temperature. Preheat broiler or barbecue. Place oven rack 4 inches (10 cm) from broiler. Remove lamb from marinade and place on a rack in a shallow baking pan or on a greased barbecue grill. Broil or barbecue for 5 to 8 minutes per side for medium-rare lamb. Remove to a cutting board, cover and let stand for at least 5 minutes before slicing.


Nutrition (per serving)

Calories 276, Protein 27.3g, Carbohydrates 1.5g, Fat 14.2g, Fibre 0.1g.

A leg of lamb is a perfect centrepiece for a holiday menu because it's easier to deal with than a bunch of chops. Our white-wine marinade enhances, not overpowers, lamb's intriguing taste.

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