First Prize Marinated Leg of Lamb |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Amongst our friends, food is a serious subject, and can be very competitive. We had two food cook-offs and this recipe came in first in the meat division both times. I got this recipe from a wonderful cookbook, the Low Fat Grill, by Donna Rodnitzky. I often half the recipe for smaller portions of lamb. Ingredients:
1/2 cup fresh lemon juice |
6 tablespoons grey poupon mustard |
1/4 cup honey |
1/4 cup soy sauce |
1/2 tablespoon olive oil |
1 teaspoon fresh rosemary (or more) |
1 teaspoon peppercorn, crushed |
1 teaspoon coarse salt |
4 large garlic, crushed |
3 lbs leg of lamb, butterflied |
Directions:
1. Make sure that the lamb is uniform in size. If not, cut the portion open like a book and the meat will cook more evenly.
2. Combine all the ingredients for the marinade and the lamb in a zip lock bag. Marinade 1 - 3 days.
3. Grill 30 - 50 minutes, or until meat thermometer regtisters 150° for medium rare, turning the lamb every 8 minutes. Remove from grill and allow to sit 5 minutes before carving.
4. The original recipe calls for Grey Poupon Peppercorn mustard. I cannot get this type of mustard, so I use regular Dijon and add more peppercorn. You can use a liberal amount of rosemary and peppercorn, depending on preference.
5. For easy preparation, I chop the rosemary, peppercorns, coarse salt and garlic in my mini food processor.
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