We have a Thanksgiving tradition in our family: marinated leg of lamb. If you love the taste of lamb, you will love this easy recipe. If you do not love the taste of lamb… you may tolerate this recipe but let’s face it – you will probably never be a lamb convert.
For all you fellow lovers of prepared lamb, this one’s for you!
For 3 lbs of lean lamb: cut in 1-inch cubes
1 cup dry red wine
1/3 cup olive oil
2 cloves garlic, crushed
1 tablespoon salt
1 teaspoon black pepper
2 teaspoons oregano
1 bay leaf
Mix the ingredients.
Put the lamb cubes in the marinade and place in the refrigerator for 12 hours.
Heat skillet on medium-high heat. Pour lamb (including marinade) into heated skillet and sauté until cooked, approximately 15-20 minutes depending on your preference. Taste-test recommended! Sautéed lamb will have a grey color to it when finished.