Recipe courtesy of Tim Ferree

Grilled Leg of Lamb

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Ingredients

1 boneless leg of lamb, butterflied

Marinade:

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 16oz jar seedless raspberry preserves

1/4 cup onion, finely minced

1/2 cup dry white wine

Directions

Marinade:

  1. 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.
  2. 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.
  3. 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)
  4. Serve this to someone who thinks they don't like lamb. It's a huge hit at our annual July 4th barbecue.

Raspberry Jalapeno Sauce:

  1. Sweat the garlic, onions and peppers in the butter. Add preserves, stirring constantly until liquefied. Add wine and reduce to syrupy consistency.

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