Grilled Leg of Lamb
- Serve this to someone who thinks they don't like lamb. It's a huge hit at our annual July 4th barbecue.
- 1 boneless leg of lamb, butterflied
- 2 tbsp garlic, minced
- 1 cup Dijon mustard
- 1/2 cup honey
- 1 cup white wine
- Black pepper, coarsely ground
- 1/4 cup Italian parsley, minced
- Raspberry Jalapeno Sauce:
- 1 tsp butter
- 1 tsp garlic, minced
- 2 -3 medium jalapeno peppers, finely minced
- 1 16 oz jar seedless raspberry preserves
- 1/4 cup onion, finely minced
- 1/2 cup dry white wine
Combine marinade ingredients and place in a one-gallon resealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is of fairly uniform thickness. You may also have to cut it into 2 to 3 smaller, easier to handle portions. Add lamb to plastic bag and marinate in fridge for at least 2 hours.
Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.
Serve with any/all of the following: 1. Reduced marinade (cook down while grilling meat); 2. Fresh garlic aioli; 3. Raspberry jalapeno sauce (recipe below)Raspberry Jalapeno Sauce:
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