Herbed butterflied leg of lamb - Astray Recipes
In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and salt. Mix well to combine. Season both sides of the lamb with salt and pepper. Place l
Ingredients
- 1 cup Dry red wine
- ¾ cup Balsamic vinegar
- 1 Garlic clove; chopped
- 1 tablespoon Chopped fresh mint
- 3 tablespoons Chopped fresh thyme
- 2 tablespoons Chopped flat-leaf parsley
- 1 teaspoon Salt; or to taste
- 1 Butterflied leg of lamb -; (4 to 5 lbs)
- Freshly-ground black pepper
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