Boneless Leg of Lamb -Sharon Jones
Marinated, boneless leg of lamb for grilling
- boneless leg of lamb (@ 3 lbs), butterflied
- 1 cup Dijon mustard
- ¼ cup soy sauce
- ¾ cup honey
- 2 TB minced ginger
- 2 TB fresh rosemary, chopped
- 6-8 green onions, finely chopped (use whites and light green)
- 2 TB fresh mint
- 2 large onions, finely minced or pureed in processor
- S & P & balsamic vinegar to taste
- 2 oz olive oil
- 1 cup beef stock
- 1 cup red wine
Mix all marinate ingredients together, then add the lamb and marinade to a large zip lock bag. Marinate at least 4 hours (prefer overnight). Occasionally during the marination process, rotate the bag to redistribute the liquid.
GRILLING: remove lamb from marinade and wipe off most of marinade with a paper towel (reserve marinade for sauce)
-S & P meat to taste & rub olive oil over all surfaces of the lamb, then grill over high heat briefly on both sides to get a bit of a crust on the meat, then turn grill to low and roast to desired doneness. May consider putting lamb in area away from the flame & roast slowly.
SAUCE: strain the marinade and put 1 cup of it in sauce pan & add 1 cup beef stock & 1 cup red wine and over medium heat, reduce to half the volume, then correct seasonings with S & P & balsamic vinegar to taste.
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- Recipe byDONNA & JOE AITA
- Viewed 8 times
- since lamb’s thickness is variable, you will end up with some medium to medium well areas and some rare to medium rare areas to suit many guests preferences
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