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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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It's fun to fire up the grill on Easter, especially if you live in a cold climate. A mild marinade we created fabulously flavors lamb. Ingredients:
1 boneless leg of lamb (3 to 4 pounds), trimmed |
1/4 cup lemon juice |
1/4 cup dry white wine or chicken broth |
3 tablespoons olive oil |
8 garlic cloves, minced |
3 tablespoons minced fresh rosemary |
1 tablespoon minced fresh thyme |
1 tablespoon minced fresh oregano |
1 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
1 sprig fresh rosemary |
additional salt and pepper |
Directions:
1. If leg of lamb is tied, untie it. In a large resealable plastic bag, combine the lemon juice, wine, oil, garlic, rosemary, thyme oregano, salt and pepper; add lamb. Seal bag and turn to coat. Refrigerate for 4 hours.
2. Drain and discard marinade. Prepare grill for indirect medium heat. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a small section of the sprig exposed. Sprinkle with additional salt and pepper.
3. Grill lamb, covered, over indirect medium heat for 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove rosemary sprig. Let meat stand for 10 minutes before slicing. Yield: 10 servings.
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