esealable plastic bag. Add the leg of lamb coating with the marinade well
Open leg of lamb to expose the\"boned\" side.
Dry leg with paper towel
ustard, leaves from 2 sprigs of rosemary, vinegar, 1/2 teaspoon
Fillet the leg of lamb on a cutting board and
-6 stems of thyme, 3-4 stems of oregano and 5
trim all fat from the leg of lamb. Wash with lemon juice and
Puree onion, garlic, ginger and pepper in food processor.
Mix together with shoyu, honey and oil.
Spread marinade on both sides of butterflied leg of lamb.
Put lamb and marinade in a plastic bag in refrigerator.
Lamb can marinate overnight.
Turn several times.
In the container of a blender or large
wl.
Arrange the butterflied leg of lamb onto a work surface
Puree onion, garlic, ginger and pepper in food processor.
Mix together with shoyu, honey and oil.
Spread marinade on both sides of butterflied leg of lamb.
Put lamb and marinade in a plastic bag in refrigerator.
Lamb can marinate overnight.
Turn several times.
lits evenly spaced around the leg of lamb without cutting the netting. Stuff
wine from around the leg of lamb, if any, and
oasting pan large enough for the leg of lamb. Place lamb on top. Pour in
live oil.
Spread the leg of lamb flat. Trim the excess fat
il, 1/2 cups of vinegar, 2 cloves minced garlic,
nough Port to cover for at least 2 hours
od-storage bag.
Place lamb in bag, seal and
o 400\u00b0F. Season the leg of lamb, put it in a roasting
50\u00b0F.
Rub the lamb with salt and pepper and
o 400\u00b0F. Crush one of the garlic cloves and mix