Grilled Leg of Lamb Recipe
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Category: |
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Ingredients: |
Ingredients: 1 large leg of lamb (boned and butterflied at butcher shop)
1 c. dry red wine
1/2 c. gin
1/2 c. virgin olive oil
2 tbs fresh parsley, chopped
4 cloves garlic, minced
1 tbs Worcestershire Sauce
1/2 tsp Beau Monde Seasoning
1/2 tsp fresh cracked black pepper
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp fresh rosemary
1 tsp salt
(If available, 10-12 sprigs, fresh rosemary)
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Directions: |
Directions:Remove excess fat from lamb. Combine all ingredients and add the sprigs of fresh rosemary (if available) in and around the lamb. Marinate the lamb in a large covered bowl or a heavy plastic bag for 24 hours in the refrigerator, turning occasionally. Prepare grill at medium or slightly above. Remove lamb from marinade and transfer marinade to a large measuring cup for use in basting. Grill lamb, spread out in full "butterflied" position, over the grill with the sprigs of rosemary generously placed on the surface. Baste frequently during cooking - about 20 minutes each side. Test for doneness with knife; remove when at desired degrees of doneness. Place on warmed patter and carve. Serve "au jus," and/or with favorite accompaniments. Absolutely one of the best grilled lamb recipes ever! |
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