 |
Mediterrean Lamb
1 boneless leg of lamb
20 sundried tomatoes
1/2 cup white wine
1 tsp sugar
10-15 black olives - stone out, cut in half
Fresh oregano and basil or sage leaves
Microwave sundried tomatoes and wine in a small bowl for 2 minutes. Allow to cool, then drain and reserve the wine. Mix the wine and sugar and set aside.
Using a sharp knife about 20 incisions evenly distributed over the lamb. Take a tomato and in the centre of it place half an olive, a sprig of oregano and a basil leaf and push into each incision.
Place lamb into a container, season with black pepper and garlic powder, cover and refrigerate 1-2 hours or overnight.
Cook in a 190C oven or on the BBQ (turn frequently on the BBQ) for about 80 minutes until the lamb is cooked. This will produce rare lamb, cook for longer for well done. Rest covered for 10 minutes before carving. Serve sliced with pan juices. |
|
|
