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Grilled Butterflied Leg of Lamb More Recipes Like This


Ingredients: Metric Units
1 butterflied leg of lamb, about 4-5 lb.

Marinade
1 Tbsp. brown mustard
1/4 c. vinegar
salt and pepper to taste
1/2 c. olive oil
zest of 1 lemon
4 cloves garlic, crushed
1 Tbsp. chopped fresh rosemary

To Baste (optional)
1 Tbsp. brown mustard
1/4 c. vinegar
salt and pepper to taste
1/2 c. olive oil
zest of 1 lemon
4 cloves garlic, crushed
1 Tbsp. chopped fresh rosemary

Garnish
lemons, quartered
sprigs of rosemary
bunches of mint
Directions:
In a small bowl, whisk together mustard, vinegar, salt and pepper. Slowly add olive oil. Stir in lemon zest, crushed garlic, and rosemary. This marinade can be made ahead and kept in the refrigerator.

(If you want to baste the lamb with this marinade, make a double batch and only use half as a marinade.)

Place the lamb in a shallow baking dish. Add marinade to coat the meat thoroughly. Cover. Refrigerate four hours or overnight in marinade. Turn it once or twice to be sure it "stews" evenly. Remove from refrigerator while the grill warms up - allow it to come to room temperature.

Place lamb on the gril, about 20 minutes per side. Discard marinade. If you prepared "basting sauce," have it handy. Baste the meat frequently. Check for done-ness after 30 minutes on the grill.

Cut into thin slices and garnish with lemon quarters and sprigs of fresh herbs.


Suggestion
Try using one of the flavored vinegars that are so popular lately.

Note
Remember, if you use marinade to baste cooking meat, you're brushing onto your cooking meat any bacteria that has had a chance to grow. Don't take any chances - always discard marinade. Make a special batch for basting during cooking. Cook safe!
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