1/2 cup of olive oil
1 cup of dry red wine
1/4 cup of soy sauce
5 cloves of garlic, minced
2 sprigs of thyme, chopped
1 1/2 cups of water
1 lamb rump (1.5 kg)
2 1/2 tablespoons of thyme in coarse grinds
1 tablespoon of butter
Thyme leaves for garnish
1/2 cup of olive oil
1 cup of dry red wine
1/4 cup of soy sauce
5 cloves of garlic, minced
2 sprigs of thyme, chopped
1 1/2 cups of water
1 lamb rump (1.5 kg)
2 1/2 tablespoons of thyme in coarse grinds
1 tablespoon of butter
Thyme leaves for garnish
Mix the olive oil, red wine, soy sauce, garlic, thyme, and water in a bowl or glass container
Add the lamb rump, making sure it is completely coated with the marinade
Refrigerate for 24 hours, covered with aluminum foil, flipping occasionally
Remove from refrigerator 30 minutes before baking
Preheat oven to hot temperature (220°C)
Remove the lamb rump from the marinade and pat dry
Mix the thyme grinds and butter in a small bowl
Rub all over the surface of the lamb
Place in an oven-safe dish and bake for 15 minutes
Lower oven temperature to 180°C
Bake for another hour, approximately, basting with the marinade occasionally
To serve, garnish with thyme leaves
Serves 8
Total calories: 3,086.
