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Butterflied Leg Of Lamb

Barbecue.Master's picture
Ingredients
  Boneless lamb leg 1 , butterflied
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Chopped fresh mint/2 tablespoons dried mint, crushed 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Dijon-style mustard 4 Teaspoon
  Black peppercorns 1 Tablespoon, cracked
  Chopped fresh rosemary/1 teaspoon dried rosemary, crushed 1 Tablespoon
  Finely shredded lemon peel 1 1⁄2 Teaspoon, finely shredded
  Finely shredded lemon peel 1 1⁄2 Teaspoon
Directions

Remove excess fat and thin fat covering from surface of lamb.
With meat mallet, pound meat to even thickness, about 1 1/2 inches.
Place lamb in large plastic bag.
Place bag in shallow roasting pan.
In small bowl, combine remaining ingredients; pour over lamb in bag.
Close bag; refrigerate 2 to 5 days, turning occasionally.
Arrange medium-hot briquets around drip pan.
Drain meat; reserve marinade.
Put 2 skewers diagonally through meat to keep flat while grilling.
Insert meat thermometer in thickest part of meat.
Place lamb over drip pan.
Cover grill and cook until thermometer registers 140°F for rare (35 to 40 minutes), 160°F for medium (about 45 minutes).
Brush with marinade often.
Turn meat once halfway through cooking time.
Remove meat; let stand, covered, 15 minutes.
Carve meat into thin slices to serve..

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Interest: 
Party

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