Subj : Top 10 Leg O Lamb - 02
To   : All
From : Dave Drum
Date : Fri Aug 16 2024 09:26 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Leg Of Lamb w/Rosemary, Garlic & Mustard
 Categories: Lamb/mutton, Wine, Citrus
      Yield: 11 Servings
 
      6 lb Boneless leg of lamb;
           - well-trimmed, butterflied
           - to 2" thickness
      8 cl Garlic; peeled, divided
    1/2 c  Whole grain Dijon mustard
    1/2 c  Extra-virgin olive oil
    1/4 c  Dry white wine
      2 tb Fine chopped fresh rosemary
      2 tb Fresh lemon juice
           Nonstick spray
           Fresh rosemary sprigs
           Fresh Italian parsley
           - sprigs
 
  Open lamb like book on work surface. Using tip of small
  knife, make 1/2" deep slits all over lamb. Thin slice 4
  garlic cloves. Insert garlic slices into slits in lamb.
  Combine remaining 4 garlic cloves, mustard, olive oil,
  white wine, rosemary, and lemon juice in processor. Blend
  until coarse puree forms. Spread underside of lamb with
  half of puree. Place lamb, seasoned side down, in 15" x
  10" x 2" glass baking dish. Spread remaining puree over
  top of lamb. Cover lamb with plastic wrap and chill
  overnight.
  
  Let lamb stand at room temperature 2 hours. Coat grill
  rack with nonstick spray and prepare barbecue (medium-high
  heat). Sprinkle lamb generously with salt and pepper on
  both sides. Grill lamb to desired doneness, about 17
  minutes per side for medium-rare. Transfer lamb to cutting
  board; let rest 10 to 20 minutes.
  
  Thinly slice lamb against grain. Overlap slices on platter.
  Sprinkle with salt and pepper. Garnish with fresh herb
  sprigs.
  
  INGREDIENT TIP: Start with a boneless 7-pound leg of lamb.
  When all fat and sinew are trimmed, it will weigh about 6
  pounds.
  
  Bon Appétit | April 2010
  
  by Sisi and Wil Carroll
  
  Yield: Makes 10 to 12 servings
  
  MM Format by Dave Drum - 15 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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