Garlic and Oregano Roast Lamb

Recipe courtesy of the Meat and Livestock Australia. Serve lamb with roasted vegetables such as sweet potatoes, zucchini, carrots and onions.

Recipe Ingredients:

2 pounds boneless lean leg of Australian lamb
1 tablespoon olive oil
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
2 cloves garlic, crushed
Juice and zest of 1 lemon
1/2 cup red wine

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Combine marinade ingredients in a plastic bag. Add the lamb to the marinade and mix well. Remove the air and seal the bag with a twist tie. Refrigerate for overnight, if possible.
3. Drain the lamb and place on a rack in a roasting pan. Reserve the marinade.
4. Roast for 40 to 45 minutes, or until cooked to desired liking. Baste twice with extra marinade during cooking.
5. Remove from oven, wrap in foil and rest for 20 minutes before carving.

Makes 6 servings.

Tip: Leftovers can be used for sandwiches and wraps.

Recipe and photograph courtesy of the Meat and Livestock Australia.