Marinated Lamb

One of the best marinades for lamb I have concocted.

The marinade is perfect for any lamb cut:

chops, leg of lamb, and kebabs.

Great for Roasting or the BBQ.

INGREDIENTS (Serves 4 to 6)

MARINADE (Makes 1 Cup of Marinade)

4 Garlic Cloves
2 Tbsp Fresh Thyme Leaves
4 Tbsps Dijon Mustard
4 Tbsps Lemon Juice
2 Tbsps Soy Sauce (I use low sodium)
1/2 Cup Olive Oil

1kg Boneless Easy Carve Lamb Roast


METHOD

In a small food processor, toss in the garlic and thyme and finely chop.

Add the Dijon, lemon juice, soy sauce, and olive oil; process until emulsified and the garlic is pureed.

Alternatively, if you do not have a smal food processor:

You can press the garlic and whisk the ingredients together in a small bowl.

Place the lamb in an appropriate side bowl or plastic container with lid, or in a freezer bags. Cover and seal or use the lid.

Marinate the lamb a few hours to overnight. Lift the meat out of the marinade and cook as desired.

You can also set some marinade aside to baste the lamb while cooking.

Marinating Time: 2 hours to overnight

Preheat a fan forced oven to 160 degrees celsius.

Place the the lamb on a roasting rack in a baking dish, and cook the boneless lamb roast for 25 minutes per 500g.

Allow to rest for 15 minutes, then slice and serve.

Serving Suggestion: Mango & Macadamia Salad
http://beccannonsrecipes.blogspot.com/2011/10/lamb-with-mango-macadamia-salad.html