Easy Spring Lamb
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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.
What You'll Need
- 1 (3-pound) boneless leg of lamb
- 1 cup dry red wine
- 1/4 cup Italian salad dressing
- 2 teaspoons dried rosemary leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
What to Do
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.
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