Lamb is starting to become one of the family’s favorite meat. We usually don’t have it on regular days, but lately, I’ve been cooking it for several occasions. Lamb has that texture similar to beef, but it has way milder taste. However, there is also that distinct juice that can only come from lamb. I admit that I haven’t been confident whenever I’m cooking lamb, but these recipes that I can find everywhere allow me to experiment and try my best on lamb meat cooking. You can find a few of them at Mr. Food, by the way.
Speaking of Mr. Food, let’s see what our friends over there have to say about this recipe:
“Here’s an old time tradition that’s a lot easier than it used to be because of American spring lambs; which are younger and always mild and tender. Our Easy Spring Lamb is easy on the cook, and hard to pass up.”
There you go- it really is one of the easiest lamb recipes you will encounter. What are you waiting for- try this now so your family can enjoy this simple recipe.
Ingredients
- 1 (3-pound) Superior Farms boneless leg of lamb
- 1 cup dry red wine
- 1/4 cup Hidden Valley Italian salad dressing
- 2 teaspoons McCormick dried rosemary leaves
- 1/2 teaspoon McCormick garlic powder
- 1/2 teaspoon McCormick dry mustard
- 1/2 teaspoon Morton salt
- 1/2 teaspoon McCormick pepper
Instructions
- In a large baking dish, mix together all ingredients, except lamb.
- Place lamb in baking dish and marinate in refrigerator for 2 to 3 hours, turning occasionally.
- Preheat oven to 350 degrees F. Remove marinade from baking dish; discard marinade. Roast lamb, uncovered, for 1-1/2 to 2 hours or until done.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You may also serve this with rice if you want.
Thanks again to Mr.Food for this amazing recipe.
