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LEG OF LAMB IN ROSEMARY - VANILLA SAUCESounds crazy? Just give it a try!
1 leg of lamb
½ cup fresh rosemary leaves
3 tbsp. chopped fresh mint leaves
6 garlic cloves, minced
1 pint vanilla yogurt
1 tsp vanilla extract
Mix marinade. Place lamb in glass baking dish and marinade up to two days, refrigerated. Bring to room temperature. Bake in 350F in same container until meat thermometer indicates doneness, about 1 ½ hours. Let rest for ten minutes before slicing thinly and serving. Couscous is a great accompaniment, as is barley risotto.
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