|
|
|
Forums39
Topics40,889
Posts331,685
Members27,226
| |
Most Online4,124
Sep 5th, 2025
|
|
|
Posts: 276
Joined: August 2010
|
|
|
15 members (wildbill069, JAE, MrTim-BTV, pandpfromcanada, Ackman, dayhiker, jbutah, BHK, DSpeer, Rema, nevar37, ib4ut1, BillDauterive, 2 invisible),
618
guests, and
83
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
#7904
04/28/2009 07:34 AM
|
Joined: Jan 2003
Posts: 869 Likes: 4
Traveler
|
OP
Traveler
Joined: Jan 2003
Posts: 869 Likes: 4 |
1 jar Dijon Mustard
1 T Minced Garlic
1 T chopped fresh Rosemary
1/4 C olive oil
1/4 C white wine
Mix all of the above. Place the lamb in a big plastic ziplock bag and add the marinade. Let marinate for at least 24 hours, turning occasionally. Allow lots of the marinade to cling to the roast. Place on rack and roast until done. 140 for rare. May also be done butterflied and on the grill. Let rest for 10 minutes before carving.
|
|
|
|
|
|
|
