Ingredients:
- 1 (4 to 5 pound) leg or shoulder
- 1 cup Dijon style mustard
- ½ cup oil
- 2 Tbls red wine
- 2 clove garlic – crushed
- 1 tsp dried rosemary
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp pepper
Instructions
- Combine in shallow bowl or a zip lock bag, blending well. Place meat in container, cover and refrigerate 4 – 8 hours (or overnight).
- Great cooked on the grill or in the oven @ 325 degrees (approx 35 minutes per pound) at an internal temp of 150 for medium.
Note: I am generous with fresh herbs and garlic. Italian seasoning works pretty good for a simple measurement
From: Lamb Country Cooking by Jill Stanford Warren
Posted on
Mon, June 13, 2011
by Karin Sinclair
filed under