Grilled Leg Of lamb
Recipe: #27361
August 13, 2017
Categories: Lamb/Mutton, Scandinavian, Christmas, Fathers Day, Mothers Day, Sunday Dinner Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, more
"Marinate the lamb one day before you plan on serving. Recipe source: Bon Appetit (August 2004)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (312.6 g)
- Calories 746.6
- Total Fat - 58.6 g
- Saturated Fat - 27.9 g
- Cholesterol - 187.1 mg
- Sodium - 397.5 mg
- Total Carbohydrate - 2.1 g
- Dietary Fiber - 0.8 g
- Sugars - 0.9 g
- Protein - 49.7 g
- Calcium - 46.1 mg
- Iron - 4.6 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine first 3 ingredients (-cloves) in a bowl and then whisk in the vinegar. Let stand for 15 minutes. Whisk in apple juice concentrate, mustard, rosemary and oil. Season with salt and pepper.
Step 2
Place lamb, boned side up, in a 15 x 10 x 2 inch glass baking dish; sprinkle with salt and pepper. Spread 1/3 cup marinade over top of lamb; turn over, sprinkle with salt and pepper and spread remaining marinade over the lamb. Cover with plastic wrap and chill overnight.
Step 3
Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging to the lamb (reserve dish with marinade).
Step 4
Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over and gill until thermometer inserted into thickest part registers 130 degrees F for medium rare, brushing often with marinade (5 minutes longer per side). Transfer lamb to platter; cover loosely with foil and let rest 15 minutes.
Step 5
Slice lamb thinly and arrange on platter and serve.
Tips
No special items needed.
1 Reviews
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