"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grilled Herbed Roast Leg of Lamb Recipe

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This recipe for Grilled Herbed Roast Leg of Lamb, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth & Tom Long
Added: Friday, June 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. dijon mustard
1 large clove/garlic, minced & mashed into paste w/1/4 tsp. salt
1 T finely chopped fresh rosemary or 1 tsp. dried
1 T finely chopped thyme or 1 tsp dried
1 1/2 T soy sauce
1/4 c. dry white wine
2 T olive oil
8 lb. leg of lamb, (ask butcher to butterfly it for grilling)

Directions:
Directions:
The Best of Gourmet, 1991 edition.

In small bowl, whisk together all ingredients except oil; add oil last in a stream, whisking until all is combined well.

Cover lamb with mixture and let marinate for at least 6 hours or overnight. Large Zip Lock freezer bags are great for marinating!

Grill, fat side down first, over medium heat for 20-25 minutes for medium rare. Timing depends on thickness of the meat, and some parts may be thicker than other.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
best marinated overnight
Personal Notes:
Personal Notes:
Serve with mint jelly and a Pinot Noir! The Best!

 

 

 

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