Grilled and Marinated Leg of Lamb (boneless)

Allison Hazell

By
@ahazell

This recipe came from my dear friend, Janice in CO. This was the best lamb I ever tasted. Funny, the original recipe came from an old family friend of hers and his recipe called for grilling the lamb the amount of time "it takes to drink two very dry martinis." That turns out to be about an hour on a covered grill! A great special dinner for Easter Sunday. Cheers!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
1 Hr
Method:
Grill

Ingredients

LAMB

6-8 lb
boneless (butterflied) leg of lamb
2 clove
garlic, chopped
salt

MARINADE

1/2 c
vinegar
1/2 c
mint jelly
1/4 c
brown sugar
1/4 c
sugar
1 Tbsp
butter
1 Tbsp
lemon juice
1 Tbsp
lemon rind
1/2 tsp
dry mustard
1 1/2 tsp
salt

Step-By-Step

1LAMB: Wash and pat dry, sprinkle with salt. Poke with a sharp knife all over and insert garlic pieces
2MARINADE:In a saucepan, combine vinegar, jelly sugar, butter, lemon juice and rind. Bring to a boil. Add mustard and salt.
3Pour over Lamb and marinate 4 hours or preferably overnite...covered and refrigerated.
4Before grilling, remove lamb from marinade and reserve the marinade.
5Grill over low coals, covered with grill lid. TURN OFTEN and baste with marinade for about 1 hour (2 good, dry martinis worth) for med-med rare lamb.

About this Recipe

Course/Dish: Other Main Dishes, Roasts
Main Ingredient: Lamb
Regional Style: American
Collection: Spring Recipes
Other Tags: Quick & Easy, Heirloom
Hashtags: #grill, #Spring, #lamb