Roasted Butterflied Leg of Lamb Recipe

Ingredients (11)

• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons orange juice
• 2 teaspoons fresh thyme leaves, minced
• 2 teaspoons fresh rosemary leaves, minced
• 1 (4- to 5-pound) boneless leg of lamb, butterflied
• 1 teaspoon salt
• Freshly ground black pepper, to taste