Go Back
Boneless leg of lamb marinade - main (c)thejoyofeatingwell
Print

Boneless Leg of Lamb Marinade

An excellent recipe for first-time lamb cookers or those who are looking for a home-run recipe!
Course Main Course
Keyword boneless leg of lamb marinade
Servings 4

Ingredients

  • 3-4 pounds boneless leg of lamb
  • 1.5 cups cabernet sauvignon wine
  • 1.5 cups olive oil
  • 3 cloves garlic, minced
  • 1 tbsp sea salt
  • 1 tsp ground onion powder
  • 1 tsp ground black pepper
  • 1 pinch dried chili flakes
  • 1 bay leaf

Instructions

  • Trim lamb of any silver tendons and cut into bite-sized cubes. Place in gallon size plastic zip bag.
  • Add remaining ingredients to bag and close. Refrigerator for 24-48 hours.
  • Heat skillet on medium heat and saute entire content of bag until internal temperature of lamb is 135-145 degrees. If you prefer a more tender lamb, cook to 130-135 degrees.
  • Remove from heat, serve, and enjoy!