Lamb Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Marinade:
¼ cup chopped fresh mint
¼ cup chopped fresh basil
¼ cup chopped green onions
2 T. fresh chopped marjoram
2 T. Balsamic vinegar
1 T. olive oil
1, 6½ - 7 pound leg of lamb. Also for chops.
Tomato Herb Vinaigrette:
1¼ cup olive oil
¾ cup chopped mint
⅔ cup chopped fresh basil
10 T. Red Wine Vinegar
2½ T. chopped fresh marjoram
2½ T. Whole Grain Mustard
1¼ tsp. sugar
1¼ tsp. salt
1⅔ cup chopped plum tomatoes
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Directions: |
Directions:Mix first 6 ingredients in a bowl. Season with salt and pepper. Place lamb in a large glass baking dish. Rub mixture all over, cover and chill overnight.
Preheat oven or Green Egg to 450º. Uncover lamb and place on rack in large roasting pan. Roast 20 minutes. Reduce heat to 350º and roast until thermometer reads 135º.
For a roast this will take about 1 hour 15 min. For the Green Egg it will take less for chops.
For Vinaigrette, mix all together and let sit at room temperature until ready to serve.
Transfer lamb to a platter, tent with foil and let stand 20 minutes. Serve with the Tomato Herb Vinaigrette. |
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