Split Leg Of Lamb With Pepper And Lemon Recipe - Cooking Index
Split Leg Of Lamb With Pepper And Lemon Recipe - Cooking Index
Many people think of lamb as a springtime meat, but it's abundant all seasons of the year and makes a great choice when inviting a crowd because it very easily feeds a lot of people. If you like your lamb with a crispy crust, place the meat directly over the fire for the last ten minutes of cooking.
Type: Lamb| 1 | Garlic head - cloves separated, | |
| And peeled | ||
| Juice and zest of 2 lemons | ||
| 2 tablespoons | 30ml | Coarsely-ground black pepper |
| 1 | Leg of lamb - (6 to 7 lbs) - boned , split | |
| Lamb Basting Sauce | ||
| 1 cup | 237ml | Honey |
| 1/4 cup | 59ml | Balsamic vinegar |
| 1/4 cup | 36g / 1.3oz | Chopped fresh mint |
| 1 teaspoon | 5ml | Sea salt |
With a large chef's knife, smash the garlic cloves and combine with the lemon juice, lemon zest and black pepper. Rub this mixture onto both sides of the lamb and marinate for 24 hours in the refrigerator.
Preheat the grill. Place the marinated lamb on the grill with a disposable aluminum drip pan beneath the grate to catch the drippings. Baste the lamb with the basting sauce every 5 to 10 minutes. Cook approximately 30 minutes for medium-rare, 40 to 45 minutes for well-done.
Cover the lamb and allow to stand 15 to 20 minutes before slicing so that the meat will reabsorb the juices.
Lamb Basting Sauce: Combine all ingredients in a small bowl and mix well.
This recipe yields 8 Servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
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