This was our first time making a leg of lamb. Thankfully a wonderful friend came over and walked my daughter and I through the whole process. It was delicious and not nearly as intimidating as I thought it would be. The ingredients included a 3 pound boneless leg of lamb, grape jelly, red wine, grape juice, oregano, thyme, rosemary, onion, garlic and salt. Not to bad now is it?
First we diced up all the onions and garlic. Some of the onion was left in chunks. Finely chopping the dried herbs brought out the fragrance.
Heat about 1/2 cups of the grape jelly up until it's smooth and runny. After chopping the herbs, add to the grape jelly.We added about a cup of grape juice to the grape jelly, threw in the onions and garlic and added the red wine. A good dose of salt and pepper and it was ready to marinate.
A beautiful boneless leg of lamb. Notice I took the netting off the lamb put left it in the pan with it. This allows the marinade to touch all of the meat, while keeping my netting fresh so that I can put it back on before cooking.
Place the lamb into a cooking bag and pour the marinade over it.
Make sure you remove as much air as possible and give it a good knot. I kept mine in a pan in the refrigerator for 24 hours. Boy did it smell good.
Once you've marinated the lamb for 24 hours, remove it from the plastic bag with the marinade. Put the netting back onto the lamb, and place in a covered roaster at 350 degrees for about 3 hours.
A beautiful and easy dish to make and serve. Your guests will be greeted at the door with an amazing aroma that will have them excited to sit down and eat.
