Wednesday, February 27, 2013

Grilled Butterflied Leg of Lamb

I was thinking about the possibility of serving lamb for Easter this year and grilling it on the barbecue. There are so many different marinades that would compliment lamb and I look forward to trying them in the future.
Grilled Butterflied Leg of Lamb

Marinade for about a 4 pound leg of lamb:
1/4 cup olive oil
1/4 cup honey apple vinegar
1 Tablespoon Dijon mustard
1 Tablespoon of Worcestershire sauce
8 cloves of garlic, cut in half, lengthwise
4 sprigs fresh Rosemary

Lay out lamb on a flat surface and trim some of the excess fat. Cut slits in the remaining fat and stuff with garlic and rosemary.
Place lamb out flat in a glass baking dish.
Combine olive oil, vinegar, mustard and Worcestershire sauce and pour over lamb. Marinade about 6 hours.

Bring lamb to room temperature.
Preheat grill to 375F.
Season lamb with Alfie's seasoning or liberally with kosher salt and pepper.
Place fat side down and cook about 15 minutes turn and grill another 15 minutes or until thermometer reads 145F.
Remove to a carving board and let meat rest about 20 minutes.
Slice and serve with mint sauce.

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