Garlic and Oregano Roast Lamb
Courtesy of Meat and Livestock Australia 6 Servings • 10 Min. Prep Time • 45 Min. Cook Time • 12 Hrs. Marinate Time • Roasted vegetables including sweet potato, zucchini, carrots and onions.Ingredients |
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2 lb. boneless lean leg of Australian lamb |
1 Tbsp. olive oil |
1 tsp. oregano, dried |
1 tsp. basil, dried |
2 cloves garlic, crushed |
juice and zest of 1 lemon |
1/2 c. red wine |
Directions:
1. Preheat oven to 350°F. Combine marinade ingredients in a plastic bag. Add the lamb to the marinade and mix well. Remove the air and seal the bag with a twist tie. Refrigerate for overnight, if possible.
2. Drain the lamb and place on a rack in a roasting pan. Reserve the marinade. Roast for 40-45 min., or until cooked to desired liking. Baste twice with extra marinade during cooking.
3. Remove from oven, wrap in foil and rest for 20 min. before carving.
Tip: Leftovers can be used for sandwiches and wraps.
* Serve lamb with roasted vegetables including sweet potato, zucchini, carrots and onions.