Ingredients:
3 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1/4 cup hot water
1/3 cup vinegar
1/3 cup lemon juice
1/4 cup olive oil
2 tablespoons grated lemon peel
2 cloves garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried thyme
1 (4 to 5 pounds) leg of lamb
Directions:
MIX bouillon and water in medium bowl until dissolved. Add vinegar, lemon juice, oil, lemon peel, garlic, basil and thyme; stir until well combined.
PLACE lamb in large plastic bag; pour marinade over lamb. Refrigerate for 12 to 24 hours. Turn lamb over halfway through.
PREHEAT oven to 350° F. Grease roasting pan.
PLACE lamb in prepared pan; reserve marinade.
BAKE, marinating every 30 minutes with reserved marinade, for 2 hours or until golden brown. Discard any remaining marinade.
SERVE with roasted vegetables and potatoes, if desired.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
120 minutes
Cooling Time: 720 minutes
Servings: 6
In this recipe:
