Grilled Herbed Leg of Lamb

Different with red pepper flakes, balsamic, and orange zest in the marinade. From Food For Thought, Favorite Recipes of Morristown-Beard School. Several hours to overnight marination required.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 4 -5  lbs boneless leg of lamb, butterflied
• 1⁄4 cup  balsamic vinegar
• 2  tablespoons fresh rosemary, chopped
• 1⁄4 cup fresh parsley, chopped
• 1  tablespoon mustard seeds
• 1  tablespoon  fresh orange zest
• 1  tablespoon garlic, chopped
• 1⁄2 teaspoon red pepper flakes
• 1⁄2 cup olive oil
•  kosher salt

Directions

1. Combine all ingredients except for the lamb and oil, in a bowl and mix well.
2. Whisk in the oil.
3. Coat the lamb with the marinade in a zip lock style bag and refrigerate for several hours to overnight.
4. Remove lamb from marinade and add salt to the meat.
5. Preheat grill and grill or broil meat 8-10 minutes on the first side and 6-10 in the second side.
6. Let meat rest 6-10 minutes before carving.