Roasted Leg of Lamb with Merlot Marinade

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  • 8 cloves garlic, minced
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons dried rosemary
  • 1/4 cup olive oil
  • 2 cups Merlot
  • 1 (4-6 pound) boneless leg of lamb
  • 2 teaspoons kosher or coarse sea salt


In a large container with a lid, combine the garlic, pepper, rosemary, olive oil and Merlot. Put the lamb into the bowl and cover with the lid.
Marinate lamb overnight, turning meat occasionally. Preheat oven to 350°F. Remove lamb from marinade and place on a rack in a shallow roasting pan. Season with salt.
Roast 20 minutes per pound or until internal temperature reaches 145°F for medium-rare. Transfer to a cutting board and let rest 5-10 minutes before carving.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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