Recipe: Herbed Leg of Lamb

Recipes using Tones Whole Bay Leaves

• 5-7 lbs leg of lamb
• 1/2 cup olive oil
• 1 cup dry red wine
• 1 tsp each dried thyme & marjoram
• 2 bay leaves
• 2 tbsps dried parsley
• 1 tsp sea salt
• 1/2 tsp ground pepper
• 1 medium onion, chopped
• 2 tbsps lemon juice
• 1/2 cup water
• 3 cloves of garlic sliced

1. Preheat oven to 325° F.
2. Combine marinade ingredients olive oil, red wine, thyme, marjoram, bay leaves, parsley, sea salt, ground pepper, chopped onion, lemon juice and water.
3. Cut slits in leg of lamb's surface and insert slivers of garlic.
4. Pour marianade over leg of lamb and marinate 6 hours or overnight.
5. Baste while marinating.
6. Place leg on rack in roasting pan.
7. Baste during roasting.
8. Roast in slow oven (325° f) oven for about 30 mins per pound or until meat thermometer registers 175° F for medium done.
9. Herb marinade and pan juices make excellent gravy.
10. Siphon off excess fat and serve hot.
Left over lamb is delicious served cold. Servings: 6-8