Boneless Leg of Lamb -Sharon Jones

DONNA & JOE AITA

Marinated, boneless leg of lamb for grilling

ingredients

boneless leg of lamb (@ 3 lbs), butterflied
1 cup Dijon mustard
1/4 cup soy sauce
3/4 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

directions

1
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.
2
GRILLING: remove lamb from marinade and wipe off most of marinade with a paper towel (reserve marinade for sauce)
3
-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.
4
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.

notes

- 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

Source: DONNA & JOE AITA