Lottie Greer's Roasted Lamb
|Red wine vinegar||1 Cup (16 tbs)|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Garlic||3 Clove (15 gm), pressed|
|Dijon mustard||1 Tablespoon|
|Freshly ground black pepper||1 Teaspoon|
|Chopped fresh rosemary/1 teaspoon dried||1 Tablespoon|
|Lamb leg||5 Pound, boned and butterflied|
|Garlic||4 Clove (20 gm), thinly sliced|
|Seasoning blend||1 Tablespoon (Morton Nature'S Seasons)|
|Pepper jelly||To Taste (For Serving)|
Combine the vinegar, oil, honey, pressed garlic, mustard, salt, pepper, and rosemary in a large bowl.
Make several small slits in the meat and press the garlic slices into the slits.
Place the meat in a shallow dish and pour the marinade over it.
Cover with plastic wrap and place the meat in the refrigerator overnight to marinate.
Preheat the oven to 425°F.
Remove the lamb from the refrigerator.
Truss the lamb with kitchen string.
Rub the seasoning blend all over the lamb.
Place the lamb on a roasting rack placed in a shallow pan and roast for 30 minutes.
Turn the heat down to 350°F and continue to bake for at least 30 more minutes, or until the internal temperature of the thickest part of the lamb reads 1300 (medium rare) on an instant-read thermometer.
Remove the lamb from the oven; let it rest for 10 minutes before carving.
Serve with pepper jelly.