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YEAH! that's the basic recipe I use too...
We have lots of peppermint plants around the property and I will use them in the marinade also...
But I bone out the leg of lamb myself, then butterfly...
Let it marinade overnight, and then roll it back up (with a bunch of peppermint leaves & chopped garlic inside) and tie with butchers twine to make a round roast...
Roast at about 325F with a thermometer with point in the center til about 150F...
Lamb is one meat I like a little more done than rare...
along with tuna/swordfish steaks & pork...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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