When you need to cook for a crowd, marinated lamb roast makes an easy, yet exceptional, main course. Serve with Roasted Garlic Bordelaise and red potatoes.
12 lbs. boneless butterflied leg of lamb
1 cup white wine vinegar
2 cups olive oil
2 cups red wine
5 tablespoons fresh rosemary
3 tablespoons fresh oregano or 1 tablespoon dried
1 cup fresh mint sprigs
6 large garlic cloves minced
1 tablespoon fresh ground pepper
Prick lamb all over with the tip of a sharp knife. In a blender blend all the ingredients except the lamb. Put lamb in a large plastic bag, pour marinade over and make sure marinade is coating entire roast. Let marinate for at least 24 hours.
Drain the lamb marinade and grill the lamb to mark both sides and start the cooking process. Finish in an oven set to 375° and cook until it reaches an internal temperature of 140 to 150°.
Carve on a diagonal sliced thinly. Serve with Roasted Garlic Bordelaise and garnish with mint sprigs.
YIELD: Serves 15-20
SOURCE: Chef Julie Wilcox