Butterflied Leg of Lamb - part 2
Source of Recipe
Parade
List of Ingredients
- Marinade:
- 1 Tbsp. Dijon mustard
- 1/4 cup red wine vinegar
- Salt and freshly ground pepper, to taste
- 1/2 cup extra virgin olive oil
- Finely grated zest of 1 lemone
- 1 Tbsp. chopped fresh rosemary leaves
- 4 cloves of garlic, crushed
- 1 butterflied leg of lamb (about 4-5 pounds)
- 3 lemons, quartered, for garnish
- 3-4 large sprigs of rosemary or large bunches of mint, for garnish
Instructions
- Prepare the marinade: In a small bowl, whisk together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Stir in the lemon zest, rosemary and garlic. Store covered, in the fridge for up to 2 days.
- Place the lamb in a large bowl or shallow baking dish and coat well with the marinade. Refigerate overnight, covered, turning once or twice in the marinade. Remove from the fridge 30 minutes before grilling. Oil the grill and prepare the hot coals for grilling.
- Drain the marinade from the lamb and reserve it. Grill the lamb 4 inches above hot coals, about 20 minutes per side, basting frequently with marinade. Check the lamb for doness after 30 minutes of grilling. Cut into thin slices and serve with the lemon quarters and rosemary sprigs. Serves 8
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