Boneless Leg of Lamb Marinade
An excellent recipe for first-time lamb cookers or those who are looking for a home-run recipe!
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!