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.
Always refrigerate your meat while you are marinating it to retard bacterial growth.
Never reuse marinade as you risk cross contamination and increased bacterial growth.
Tips and warnings
- Always refrigerate your meat while you are marinating it to retard bacterial growth.
- Never reuse marinade as you risk cross contamination and increased bacterial growth.
Things you 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
- Black pepper
- Small bowl
- Sheet pan
- Sealable plastic bag