First Prize Marinated Leg of Lamb
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1⁄2 cup fresh lemon juice
- 6 tablespoons Grey Poupon mustard
- 1⁄4 cup honey
- 1⁄4 cup soy sauce
- 1⁄2 tablespoon olive oil
- 1 teaspoon fresh rosemary (or more)
- 1 teaspoon peppercorn, crushed
- 1 teaspoon coarse salt
- 4 large garlic, crushed
- 3 lbs leg of lamb, butterflied
directions
- Make sure that the lamb is uniform in size. If not, cut the portion open like a book and the meat will cook more evenly.
- Combine all the ingredients for the marinade and the lamb in a zip lock bag. Marinade 1 - 3 days.
- Grill 30 - 50 minutes, or until meat thermometer regtisters 150° for medium rare, turning the lamb every 8 minutes. Remove from grill and allow to sit 5 minutes before carving.
- The original recipe calls for Grey Poupon Peppercorn mustard. I cannot get this type of mustard, so I use regular Dijon and add more peppercorn. You can use a liberal amount of rosemary and peppercorn, depending on preference.
- For easy preparation, I chop the rosemary, peppercorns, coarse salt and garlic in my mini food processor.
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