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Lamb - Grilled Rosemary Lamb

Source of Recipe

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Recipe Introduction

Roasted potatoes and carrots go well with this and the wine is already open!

List of Ingredients

1/3 cup Clos Du Bois Cabernet Sauvignon wine
1/3 cup lemon juice
1/3 cup cooking oil
1/4 cup Dijon style mustard
1 tablespoon dried rosemary
4 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 - 4 pounds boneless leg of lamb, tied


Recipe

For marinade:
combine the wine, lemon juice, oil, mustard, rosemary, garlic, salt and pepper and mix well.
Untie the roast and remove fell (the paper thin, pinkish/red layer) from outer surface of lamb and discard. Trim any fat from the lamb.
Reroll and retie. Place the lamb in a plastic bag and then in a shallow dish.
Pour the marinade over the lamb.
Turn the lamb to coat all the sides.
Seal the bag and marinate in the refrigerator for 6 hours or overnight, turning at least once.
Remove the lamb from marinade, reserving the marinade.
Brush the excess herb from the meat.
In a covered grill arrange medium coals around a drip pan.
Test for medium low heat above pan.
Insert a meat termometer into the lamb.
Place lamb, fat side up, on the grill rack over the drip pan.
Lower grill hood and cook for 1 1/2 - 2 hours or until the thermometer registers 145, brushing several times with the marinade during first 1/2 of grilling time. Discard any remaining marinade.
Let the lamb stand for 15 minutes before carving.