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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From reading this recipe, I would call it a lamb marinade for grilled leg of lamb. From The Star of Texas Cookbook by the Junior League of Houston. Here for future use. I had to alter the way the recipe read in order to input the amounts of the ingredients. I guessed the amount of ounces in a bottle of wine so just ignore that! Time doesn't include marination (24-48 hrs.). Ingredients:
1 (20 ounce) bottle red wine |
2 packages good seasons garlic & herb salad dressing mix |
4 tablespoons dried rosemary |
4 tablespoons dried thyme |
4 tablespoons fines herbes |
1/2 cup red wine vinegar |
1 cup olive oil, less if lamb is fatty |
1 (8 lb) leg of lamb, boned, butterflied |
Directions:
1. Mix first 7 ingredients together and marinate the lamb for 24-48 hours, in the refrigerator, turning occasionally.
2. Grill 4 inches from the heat about 10 minutes per side or until crusty on the outside and pink on the inside.
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