| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jude2 | 4 | servings | |
INGREDIENTS
| 1 | Lean leg of lamb; approximately 1 kg | |
| ; in weight | ||
| 1 | pk | MAGGI Garden Mint Gravy Mix |
| 1 | ts | Oregano |
| 1 | ts | Dried basil |
| 2 | Garlic cloves; crushed | |
| 2 | ts | Grated lemon rind |
| 1/4 | c | Lemon juice |
| 1/2 | c | Red wine |
| 1 | ts | MAGGI Chilli Sauce |
INSTRUCTIONS
MARINADE Trim the lamb of any excess fat. Place the lamb in a plastic bag. Combine the marinade ingredients in a bowl. Mix thoroughly. Pour over the lamb. Remove the air and seal the bag with a twist tie. Refrigerate for 12-24 hours. Drain the lamb and place on a rack in a roasting pan. Reserve the marinade. Roast the lamb in a preheated oven, 170 C, for 11/4 -11/2 hours or until the lamb is cooked to your liking. Brush with the marinade while cooking. Remove from the oven and stand the lamb in a warm place for 10-15 minutes before carving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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