August 13, 2017
Dinner, Main Dish, Lamb/Mutton,
Scandinavian, Christmas, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Sunday Dinner, Grilling (Outdoor), Refrigerator, Gluten-Free, No Eggs, Non-Dairy more
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"Marinate the lamb one day before you plan on serving.
Recipe source: Bon Appetit (August 2004)"
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.
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.
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).
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.
Slice lamb thinly and arrange on platter and serve.
It's that time of year again to take advantage of great weather and to smoke your...
I cooked this over direct heat for 20 minutes and then had to move it to indirect heat as it was just starting to char. I cooked it for another 25 minutes and it turned out perfectly. A very tasty lamb recipe.