Wine, Rosemary and Garlic Marinade for Lamb

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Ingredients

  • 2 ⅓ pounds bone-in lamb leg, you’ll want to debone it, or have your butcher do it
  • 6 cloves of garlic, at least, minced
  • 1 heaping tablespoon minced fresh rosemary, it really won’t do to use dried
  • ⅓ cup minced shallot, I used two smallish shallots
  • 1 tablespoon dried oregano leaves
  • ¼ cup good, fruity olive oil
  • ⅓ cup big, tannic red wine
  • sea salt and black pepper to taste
  1. Rub the surface of the meat with the garlic, rosemary, oregano, pepper and salt.
  2. Place the meat in a shallow baking dish, bowl, or heavy duty plastic bag.
  3. Toss in shallot, oil, and wine.
  4. Stir, knead or otherwise move the liquid around so that the meat is as evenly surrounded by it as possible.
  5. Seal up and refrigerate for four to seven hours.
  6. Bring meat up to room temperature before cooking. I happen to think that lamb is best on the grill.
  7. Download the .pdf.
  8. Visit food. according to me.
  • dubow
    dubow says

    this is amazing! Can I come round to yours for sunday lunch? kthx.

  • Kimmy
    Kimmy says

    oh wow! that looks amazingly delicious.

  • telliecoin
    telliecoin says

    am marinating my lamb with your recipe now :)

  • MissJ9
    MissJ9 says

    woot!

  • wokkingmum
    wokkingmum says

    Wow! This looks really delicious!

  • mishmash
    mishmash says

    great recipe, and picture... now, if only the local supermarket would stop running out of lamb everytime i step into that place... worse comes to worst, i'll use steak instead...

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