Ingredients:

  • 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

Method:

  1. Combine marinade ingredients and rub into lamb. Pour marinade over lamb and refrigerate overnight, turning 2 or 3 times.
  2.  Preheat the oven to 230°C.
  3. 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.
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