If you like herbs a lot, use honey instead of oil & add more fresh herbs on top.
Ingredients
- Leg of lamb
- Garlic cloves
- Fresh rosemary
- Fresh thyme
- Ground coriander
- Red wine
Directions
Lightly oil top of lamb. Cut small slits into meat at intervals to suit, depending on how much garlic you like. Peel cloves & cut into slices, insert these into the slits. Break rosemary into peices & insert them into slits as well. Chop thyme finely and spread over meat, then sprinkle ground coriander over. Pour 1 cup red wine into baking dish with a little water. Bake as usual for size of roast, basting every now & then to get wine absorbed into meat.
I usually put meat on a stand (much like a cake rack) to reduce fat absorbtion.
Print this recipe
Submitted 6/13/05.
Source: My own mixes
Submitted By: Midge D
lavendalady@hotmail.com
Herb roast lamb