Grilled Lemon And Garlic Leg Of Lamb With An Exotic Chutney

Recipe Ingredients

8 lbs	3632g / 128oz	Leg of lamb - trimmed of fat,
		Boned and butterflied
1/2 cup	118ml	Fresh lemon juice
6		Garlic cloves - chopped fine
2 tablespoons	30ml	Chopped fresh thyme leaves
2 tablespoons	30ml	Chopped fresh oregano leaves
3 tablespoons	45ml	Chopped fresh rosemary leaves
1 1/2 tablespoons	22ml	Coarse salt
1/2 cup	118ml	Extra-virgin olive oil
		Freshly-ground black pepper - to taste
		Exotic Chutney - see * Note

Recipe Instructions

* Note: See the "Exotic Chutney" recipe which is included in this collection.

Start by placing the leg of lamb in a zip lock bag. In a bowl whisk together the remaining ingredients and pour it into the bag with the lamb. Shake the bag well and allow to sit refrigerated for at least 8 hours and up to 1 day.

Preheat your grill.

Remove the lamb from the bag and discard the marinade. Grill the lamb, 5 to 6 inches from the coals, 10 minutes on each side. The thinner parts of the lamb will be medium-rare and the thicker parts will be rare. Allow the lamb to cool to room temperature and serve with the Exotic Chutney on the side.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of David Ruggerio - From the TV FOOD NETWORK - (Show # CL-9146)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.