12 Roasts of Christmas – #9 Leg of Lamb

Ingredients

• ¼ Cup Olive Oil
• ¼ Cup Water
• 6 tsp. White Wine Tarragon Vinegar
• 3 tsp. Capers, chopped
• 3 tsp. Finely Chopped Onion
• 3 tsp. Finely Chopped Pimento
• 2 tsp. Finely Chopped Fresh Parsley
• 4 tsp. Dried Dill Weed
• 1 tsp Coarse Salt
• 1 tsp Pepper
• 5 lb. Lamb Leg, boned and butterflied

Directions

1. In medium bowl, blend olive oil, water, vinegar, capers, onion, pimento, parsley, dill weed, salt and pepper; set aside.

2. In 13 x 9-inch non-metallic dish, place lamb and pour over marinade. Cover and refrigerate, marinating for 4 to 6 hours.

3. Broil lamb 5 to 6 inches from heat, 35 to 45 minutes or to desired degree of doneness. Turn leg once during broiling time.

4. Check meat internal temperature: 145°F for medium-rare, 160°F for medium or 170°F for well. Once meat is done cover and let stand 10 minutes before slicing. Internal temperature will rise about 10 degrees.