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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grilled Rosemary Mustard Lamb Recipe

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This recipe for Grilled Rosemary Mustard Lamb is from Zelda , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boned leg of lamb (4 lbs, fat trimmed)
2/3 cup Dijon mustard
2/3 cup dry vermouth
1/4 cup olive oil
1/4 cup Worcestershire
2 Tbls. lemon juice
1 Tbls. minced fresh rosemary leaves
2 Tbls. minced garlic
1 cup whipping cream
Directions:
Directions:
Rinse lamb and pat dry. Lay flat, cut side up. Make long cuts lengthwise into, but not quite through, leg. Press out and pat meat so it's as evenly thick as possible, making additional cuts as required.
Put lamb in a plastic freezer bag (1 gallon). Add mustard, vermouth, oil. Worcestershire, lemon juices, rosemary, and garlic. Seal bag, turn to coat meat. Let rest for at least 24 hours.
Lightly oil a BBQ grill over a solid bed of medium hot coals or medium high heat on a gas grill. Lift lamb from bag; save marinade. Lay meat on grill. Close lit on gas grill. Cook until lamb is well browned on bottom, about 8 minutes. Turn meat and cook until as done as you like, about 20 minutes longer for medium rare. Transfer lamb to a platter and rest at least 10 minutes.
Meanwhile, in a 2 to 3 quart pan; combine reserved marinade and cream; bring to a boil over high heat and stir often until mixture is reduced to 2 1/4 cups, about 10 minutes. Add any meat juices from platter.
Slice lamb and accompany with sauce.

 

 

 

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