Spring Lamb with Tomato and Herb Vinaigrette
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup chopped fresh mint 1/4 cup chopped fresh basil 1/4 cup chopped green onions
2 tablespoons chopped fresh marjoram 2 tablespoons balsamic vinegar 1 tablespoon olive oil
1 6-1/2 to 7 pound in leg of lamb tomato and herb vinaigrette TOMATO AND HERB VINAIGRETTE: 1-1/4 cups olive oil
3/4 cup chopped fresh mint 2/3 cup chopped fresh basil 10 tablespoons red wine vinegar
2-1/2 tablespoons chopped fresh marjoram 2-1/2 tablespoons whole grain Dijon mustard 1-1/4 teaspoons sugar
1-1/4 teaspoons salt 1-2/3 cups chopped seeded plum tomatoes



1 Mix first 6 ingredients in bowl. Season mixture with salt and pepper. Place lamb in large glass baking dish. Rub all over with herb mixture. Cover; chill overnight.
2 Preheat oven to 450 F. Uncover lamb; transfer to rack set in large roasting pan. Roast 20 minutes. Reduce heat to 350 F. Roast until meat thermometer inserted into thickest part registers 135 F for medium, about 1 hour 15 minutes. Transfer lamb to platter. Tent with foil; let stand 20 minutes. Serve with vinaigrette.
3 TOMATO AND HERB VINAIGRETTE: Whisk first 8 ingredients in bowl. Add tomatoes; season with black pepper.

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