Raspberry Mint Marinade For Leg Of Lamb - cooking recipe

Ingredients

1/2 cup fresh mint leaves
6 garlic cloves, crushed
1/2 cup raspberry vinegar
1/4 cup soy sauce
1/2 cup red wine
1 teaspoon black pepper
1 (5 lb) boneless leg of lamb, I like it butterflied
3 tablespoons Dijon mustard

Preparation

Combine mint, garlic, vinegar, soy sauce, red wine, and pepper in a bowl large enough for the lamb.
Add the lamb in the marinade and coat the meat. Regrigerate for 8-12 hours, turning occasionally.
Reserve marinade and pour it into a roasting pan.
Preheat oven to 350 degrees F.
Roll and tie lamb with kitchen twine.
Rub mustard over the lamb.
Add the lamb to the marinade in the roasting pan.
Bake for 18 minutes per pound for medium rare meat. Let the meat sit for 20 minutes before carving.