Butterflied Leg Of Lamb
|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|
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..