grilled and marinated leg of lamb (boneless)
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!
prep time
15 Min
cook time
1 Hr
method
Grill
yield
8 serving(s)
Ingredients
- LAMB
- 6-8 pounds boneless (butterflied) leg of lamb
- 2 cloves garlic, chopped
- - salt
- MARINADE
- 1/2 cup vinegar
- 1/2 cup mint jelly
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 tablespoon lemon rind
- 1/2 teaspoon dry mustard
- 1 1/2 teaspoons salt
How To Make grilled and marinated leg of lamb (boneless)
-
Step 1LAMB: Wash and pat dry, sprinkle with salt. Poke with a sharp knife all over and insert garlic pieces
-
Step 2MARINADE:In a saucepan, combine vinegar, jelly sugar, butter, lemon juice and rind. Bring to a boil. Add mustard and salt.
-
Step 3Pour over Lamb and marinate 4 hours or preferably overnite...covered and refrigerated.
-
Step 4Before grilling, remove lamb from marinade and reserve the marinade.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Roasts
Tag:
#Quick & Easy
Tag:
#Heirloom
Keyword:
#grill
Keyword:
#Spring
Keyword:
#lamb
Ingredient:
Lamb
Diet:
Dairy Free
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Method:
Grill
Culture:
American
Collection:
Spring Recipes
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