Marinade for Roasted Lamb

My camera was not downloading pictures properly, so I decided to list this recipe for the marinade.  I included the rest of the recipe.   Let me tell you,  it certainly was tasty!  Easy to make, a three thumbs up from the kids!  And oh,  the meat tastes great cold too!


1 teaspoon fresh thyme (or 1/3 of the amount dried)
1 teaspoon fresh rosemary leaves (or 1/3 of the  amount dried)
3 minced garlic cloves
1/4 cup olive oil
1/8 cup red wine vinegar (up to 1/4 cup if you like a little stronger flavor)
2 tablespoons orange juice
3 tablespoons Dijon mustard
2.5-3.5 boneless, butterflied leg of lamb
1 teaspoon salt
Ground pepper

• Using a heavy duty zipper lock food storage bag, add herbs, garlic, oil, vinegar, orange juice and mustard
• Add lamb and seal bag.  turn to coat
• Marinate for 24 hours in the refrigerator
• Place lamb in a shallow roasting dish
• Sprinkle with salt and pepper
• Roast at 350 degrees for between 50 and 70 minutes until a meat thermometer registers 140 degrees for medium rare and 150 degrees for medium
• Baste with marinade several times
• Discard remaining marinade

-Queenie Cuisine