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Boeger Winery Recipes
Rosemary Lamb Marinade
From the kitchen of Susan BoegerThis recipe is very forgiving; I never actually measure the ingredients because they go together wonderfully in any proportion. This recipe is good for rack, chops or butterfly leg of lamb.
4 large cloves of garlic, crushed and chopped
4 sprigs of fresh rosemary, de-stemmed and chopped
2/3 cup Grey Poupon mustard
1/3 cup soy saucebr />
¼ cup olive oil
Cracked pepper and coarse salt
Mix the marinade by hand (it will be slightly thick) and spread over the lamb, getting it into all the nooks and crannies. Let stand for at least four hours, but not overnight. Grill on the barbecue like a great big, thick tri-tip or London broil. Do not be tempted to overcook it, because it is wonderful rare.
Serve with Boeger Zinfandel or Cabernet Franc.