Tuesday, June 8, 2010

Our Favorite Marinade for Grilled Butterflied Leg of Lamb

iPhoto of Butterflied Leg of Lamb when it came off the grill

We've made this marinade for leg of lamb many, many times over the years.  Lately, we have be finding smaller packages of leg of lamb -- in one pound versions --- so we can make it for ourselves, just the two of us, and not for just special occasions.   Just downsize the marinade accordingly.  On Sunday, we made two of them so that we would have leftovers during the week.

Butterflied Leg of Lamb
from Silver Palate Good Times Cookbook, page 187

1 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, crushed
1/2 cup chopped fresh mint
2 T. fresh rosemary, or 1 T. dried
1 T. coarsely ground black pepper
1 butterflied leg of lamb (about 4 to 5 pounds)

Combine the ingredients with lamb in a plastic bag and marinate for at least 6 hours, or preferably overnight, turning frequently.

Drain the meat, but reserve the marinade.  Grill over medium high heat for about 20 minutes on each side, basting frequently with the marinade.  Check the lamb for doneness after 30 minutes, as butterflied leg of lamb varies greatly in thickness, and you do not want to overcook the lamb.

 Be sure to let the lamb rest for 10 to 15 minutes before slicing it or you will lose all of the good juices. 

You can saute the asparagus while you wait.

Lamb is best served medium rare, and sliced thin across the grain.
We served our lamb with Lundberg wild rice and sauteed asparagus.

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