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| Ingredients: 1 large red onion 6 gloves garlic 1 tsp dried basil 1/2 tsp dried oregano 1/2 cc best quality red wine vinegar 1/2 cc mild (not too fruity) olive oil salt and pepper to taste 2 1/2 kg (5lbs) leg of lamb Finely chop the onion and garlic in a blender or food processor. mix in the other ingredients (except the lamb). Pour this mixture over the lamb and let marinate at room temperature for 3-4 hrs. Preheat the oven to 220 C (425 F). Bake the lamb in the marinade for 1 hr; then lower the heat to 180 C (350 F) and continue to bake until desired doneness (30 -45 mns for medium). Remove the lamb to a platter and keep warm. Transfer the juice from the meat to a sauce pan and reduce at medium heat (stovetop). Gently fry 1 tblsp of flour in 1 tblsp melted butter; add this to the reduicing meat juice and and cook until thickened. Pour over the leg of lamb and serve immediately with rice and ratatouille. Feeds about 6-8 persons. | ||||||||||
| (Updated: 25 Jan 2004) | ||||||||||
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