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Meat – Lamb
RECIPES
89
Merlot and Mint Marinated Short Leg of lamb
1
⁄
2
cup Merlot
1
⁄
4
cup packed minced fresh mint
4 large minced garlic cloves
2 crumbled bay leaves
1
⁄
2
cup olive oil
5 pound leg of lamb, boned, butterflied
Fresh mint sprigs for garnish
In a medium-sized bowl, combine Merlot, mint, garlic cloves and 2 bay leaves. Slowly drizzle in olive oil while whisking. Place lamb
in a large roasting pan. Pour marinade over lamb. Season with generous amount of pepper. Cover and refrigerate overnight.
Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down
on V-shaped rack in roasting pan. Adjust oven rack to position 1. In Dacor Guide, select Leg of Lamb. Allow oven to preheat. Insert
meat probe and enter 145˚ as internal temperature. Avoid touching the bone with probe.
After Roasting: Let stand 10 minutes. Slice thinly against the grain. Arrange on platter. Garnish with mint sprigs and serve.
Serves 8.
Leg of Lamb
Default Mode and Temperature: Pure Convection
™
/350˚
Suggested Time: 2 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe.
Path to reach this function: DACOR GUIDE-MEAT-LAMB-#1 Short Leg of Lamb