Bone, trim and tie up leg of lamb.
Make incisions in lamb and slip sliced garlic into them.
In a bowl, mix remaining ingredients, except water, together.
In a roasting pan, place lamb and smear all over with marinade.
Cover and refrigerate for a few hours or overnight, basting meat occasionally.
Preheat oven to 400 °F (200 °C).
Roast lamb in marinade, uncovered for 30 minutes.
Reduce heat to 325°F (160°C). Add water and cover meat with foil.
Roast another 2-2 1/2 hours or until meat thermometer reads 140°F (60°C).
Let lamb stand 10 minutes before carving.
Serve with carrots and green and yellow zucchini.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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