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How to marinade a leg of lamb roast

Updated April 17, 2017

There's nothing like cooking a juicy leg of lamb for special holiday meals. You can cook the lamb a variety of ways, but roasting it is the classic method. Although lamb is naturally tender and juicy, marinating the leg of lamb prior to cooking increases its flavour and tenderness. Marinating also helps to retard bacterial growth and decrease the number of carcinogens produced when cooking the meat on high heat.

Combine white wine, mustard, garlic and thyme in a small bowl. Add salt and pepper to taste. Mix until smooth.

Wash the leg of lamb and place on a sheet pan. Generously rub both sides of the lamb with marinade. Place the lamb in a sealable plastic bag.

Put the lamb in the refrigerator and let it marinade over night. Turn the lamb over throughout the marinating process, rubbing both sides with additional marinade.

Tip

Always refrigerate your meat while you are marinating it to retard bacterial growth.

Warning

Never reuse marinade as you risk cross contamination and increased bacterial growth.

Things You'll Need

  • 1 bone-in leg of lamb ( 6 to 8 pounds)
  • 2 tablespoons Dijon mustard
  • 3 tablespoons white wine
  • 2 cloves crushed garlic
  • 1 bunch of thyme leaves
  • Salt
  • Black pepper
  • Small bowl
  • Sheet pan
  • Sealable plastic bag
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About the Author

Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.