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This recipe for LAMB ~ GRILLED LEG OF LAMB, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 2, 2008


3 lb. leg of lamb, deboned in 6 pieces

1 c. olive oil
1 c. vegetable oil
3 T. soy sauce
1 large lemon, juiced
1 T. seasoned salt
2 T. paprika
6 garlic cloves, minced
1 T. dried tarragon

1/2 lb. butter, melted
4 garlic cloves, minced
1 tsp. dried tarragon
1 T. lemon juice

Combine all marinade ingredients and pour into ziploc bag. Add lamb pieces to marinade and refrigerate overnight.

Remove meat pieces from marinade and skewer several together for ease of turning during grilling. Keep marinade for basting. Transfer lamb to grill, fired with hickory chips. Expect fire to flare up because of the oil on the meat.

Sear each side 4 minutes on high heat, brushing with marinade periodically. Move to cooler side of grill (charcoal) or lower heat to 325 (gas) and cover the grill for 30 - 45 minutes. Length of cooking time will be determined by the size of meat pieces. Check often and brush with marinade. Meat thermometer should read 130 for medium rare. Expect the outside edges of the lamb to be charcoaled, blackened.

Remove from heat and transfer to cutting board. Cover with foil and let rest for 5 - 10 minutes. Stir butter sauce ingredients into melted butter. Serve with sliced lamb pieces.




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