1 Leg of lamb
1/2 cup of wine
1/2 cup of beer (preferably Light, we used Moosehead)
1 Mint stalk
1 Rosemary stalk
4 garlic cloves
1 tablespoon of oregano
1 tablespoon of paprika
salt and pepper to season
Place the lamb in a bowl and add all the above ingredients, but stuff the lamb with the garlic and fresh herbs.
Keep the lamb in the refrigerator overnight.
Preheat the oven to 400 degrees.
Cook the lamb for 2-3 hours at 350 degrees, depending on size.
The lamb will be very tender and easy to cut, so be careful when slicing as you may find it start to fall apart.
If you prefer a crispier top of the lamb uncover the pot 15 minutes before the lamb is ready to eat.
Sorry I do not have a picture for this recipe, with all the preparing and buzzing going on today, I forgot to take a picture...also the Lamb was gone in a flash!
Buona Pasqua a tutti!
Happy Easter to all!
1/2 cup of wine
1/2 cup of beer (preferably Light, we used Moosehead)
1 Mint stalk
1 Rosemary stalk
4 garlic cloves
1 tablespoon of oregano
1 tablespoon of paprika
salt and pepper to season
Place the lamb in a bowl and add all the above ingredients, but stuff the lamb with the garlic and fresh herbs.
Keep the lamb in the refrigerator overnight.
Preheat the oven to 400 degrees.
Cook the lamb for 2-3 hours at 350 degrees, depending on size.
The lamb will be very tender and easy to cut, so be careful when slicing as you may find it start to fall apart.
If you prefer a crispier top of the lamb uncover the pot 15 minutes before the lamb is ready to eat.
Sorry I do not have a picture for this recipe, with all the preparing and buzzing going on today, I forgot to take a picture...also the Lamb was gone in a flash!
Buona Pasqua a tutti!
Happy Easter to all!
Comments
Post a Comment