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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3- to 4-pound) boneless leg of lamb |
2 garlic cloves, thinly sliced |
1 cup raspberry vinegar |
2 tablespoons olive oil |
1 tablespoon chopped fresh thyme |
2 garlic cloves, pressed |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
6 to 8 sweet potato rolls, split |
24 small lettuce leaves |
raspberry mayonnaise |
Directions:
1. Cut small slits in leg of lamb using a sharp knife; insert garlic slices into slits.
2. Combine vinegar and next 3 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add lamb. Cover or seal; chill 8 hours or overnight, turning lamb occasionally.
3. Remove lamb from marinade, discarding marinade. Sprinkle lamb with salt and pepper.
4. Grill, covered with grill lid, over high heat (400° to 500°) 30 to 45 minutes or until a meat thermometer inserted into thickest portion registers 150° (medium-rare). Cool.
5. Cut lamb into 1/8-inch-thick slices; serve on Sweet Potato Rolls with lettuce and Raspberry Mayonnaise.
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