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Sunday, April 3, 2016

Lamb With Mint And Raspberry

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 5 -6 lbs boneless leg of lamb
  • 1/2 cup fresh mint leaves
  • 6 garlic cloves, crushed
  • 1/2 cup raspberry vinegar
  • 1/2 cup red
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons dijon mustard
  • 1 teaspoon ground black pepper
  • additional mint sprig (to garnish) (optional)

Recipe

  • 1 remove excess fat from lamb. combine mint, garlic, vinegar, , and pepper in a bowl to marinade lamb. place in fridge for 8-12 hours. reserve marinade.
  • 2 preheat oven to 350°f.
  • 3 tie lamb with twine and cover lamb with mustard.
  • 4 place lamb in roasting pan and add marinade to the pan. cover loosely with foil.
  • 5 bake 20 minutes a pound for a medium rare roast. halfway through cooking time remove foil and discard. baste lamb with marinade and place uncovered back in oven.
  • 6 let roast stand 15 minutes before carving.

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