Spring Leg of Lamb
|(1) 5-lb DLM Natural Leg of Lamb, butterflied|
|2 Tbsp DLM Worcestershire Sauce|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|6 Tbsp soy sauce|
|1/2 cup dry red wine|
|3 cloves garlic, slivered|
|2 Tbsp flour|
|Freshly ground pepper|
Combine Worcestershire sauce, oil, soy sauce, and wine. Marinate the lamb in the refrigerator for 2½ hours in a glass dish or plastic bag. Remove lamb from refrigerator one-half hour before roasting. Preheat oven to 450°F.
Drain marinade and reserve. To dry, pat the lamb with paper towels. Stuff with garlic. Roll and tie the lamb into a rolled roast. Sprinkle the lamb with flour, and shake off any excess. Season with salt and pepper, if desired. Roast on a rack in an open shallow pan. Immediately after putting the lamb in the oven, reduce the heat to 325°F. Roast the lamb 25 to 35 minutes per pound for medium rare, or to the internal temperature of 145°F. Brush with reserved marinade.
Makes 8 servings