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Lamb Grilled Leg of Lamb with Roasted Vegetables (GF) Recipe

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This recipe for Lamb Grilled Leg of Lamb with Roasted Vegetables (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Collete Kaplan
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 de-boned and butterflied leg of lamb
2 T. olive oil
2 tsp. kosher salt
2 tsp. pepper
2 cloves garlic, minced
2 T. fresh thyme
4 T. coarse mustard
4 to 6 carrots
4 to 6 fingerling potatoes
2 T. olive oil
salt and pepper to taste

Directions:
Directions:
Cooking time for lamb: 40 minutes; cooking time for vegetables: 14 minutes. Prepare lamb, trim excess fat. Rub olive oil, kosher salt, 2 tsp. pepper, garlic, thyme and mustard in order on each side. Refrigerate several hours to marinate flavors (if you don't have the time, that is okay too). Remove from refrigerator 30 minutes before grilling. Heat grill on medium. Grill each side approximately 20 minutes. Remove from grill and let stand in pan for 10 minutes or so. Slice thin and serve au jus. Heat oven to 400⁰. Clean carrots and slice on the diagonal. Clean fingerling potatoes and slice in thirds. Place into a gallon plastic bag and add 2 tablespoons of olive oil, salt and pepper. Place on foil- covered jelly roll pan and roast for 14 minutes until turning to brown.

 

 

 

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