| 1. The night before, mix all ingredients for the marinade in a deep
bowl. Place meat in the marinade, cover with plastic wrap, and refrigerate
overnight (12 hours). Turn the meat occasionally.
2. The next day, preheat oven to 240°C or 450°F. Wipe meat
and place in a roasting pan in the oven for 45 minutes. During cooking,
baste the meat regularly with strained marinade.
3. While the leg of lamb is cooking, prepare the vegetables - peel
potatoes and carrots and remove the fibre from the snow peas; rinse and
dry them. Steam the vegetables for approximately 20 minutes (cut vegetables
to ensure evenness of cooking). When the meat is done, turn off the oven
and leave the meat for 5 minutes. Serve the golden brown roast surrounded
with the vegetables, garnished with noisettes of fresh butter. |
