- 1 cup red wine
- 2tbsp extra virgin olive oil
- I tbsp chopped fresh rosemary
- 1tbs chopped fresh parsley
- 4 garlic cloves, crushed
- Zest and juice of 2 lemons
- 1 tbsp Dijon mustard
- Salt and pepper
- 1 leg of lamb, deboned
- 2 baby cos
- Parmigiana Reggiano
- Zest and juice of 1 lemon
- Red wine vinegar
- Extra virgin olive oil
- Dijon mustard
- Fresh parsley
- Salt and pepper
- Combine marinade ingredients and rub into lamb. Pour marinade over lamb and refrigerate overnight, turning 2 or 3 times.
- Preheat the oven to 230°C.
- Turn the oven down to 180°C and roast for 1¾-2 hours basting regularly. Allow to rest for 10 minutes. Then slice and serve with pan juices over the top.
