Wine, Rosemary and Garlic Marinade for Lamb Recipe

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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

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How to make Wine, Rosemary and Garlic Marinade for Lamb

Rub the surface of the meat with the garlic, rosemary, oregano, pepper and salt.
Place the meat in a shallow baking dish, bowl, or heavy duty plastic bag.
Toss in shallot, oil, and wine.
Stir, knead or otherwise move the liquid around so that the meat is as evenly surrounded by it as possible.
Seal up and refrigerate for four to seven hours.
Bring meat up to room temperature before cooking. I happen to think that lamb is best on the grill.
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dubow says
this is amazing! Can I come round to yours for sunday lunch? kthx.
Kimmy says
oh wow! that looks amazingly delicious.
telliecoin says
am marinating my lamb with your recipe now :)
MissJ9 says
woot!
wokkingmum says
Wow! This looks really delicious!
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...