Bastille Day Grilled Lamb With Rosemary Recipe - Cooking Index
Bastille Day Grilled Lamb With Rosemary Recipe - Cooking Index
| 1 | Garlic - minced | |
| 1 tablespoon | 15ml | Fresh rosemary - minced |
| 1 tablespoon | 15ml | Olive oil |
| 2 teaspoons | 10ml | White wine vinegar |
| 2 teaspoons | 10ml | Dijon mustard |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 1/2 lbs | 681g / 24oz | Leg of lamb* |
| Freshly ground black pepper |
*Brought to room temperature.
A butterflied leg of lamb has a center portion and two flaps. This recipe uses only the center portion. The remaining portions can be stored in the freezer for later use. The larger flap (sirloin) can be grilled. The smaller one is excellent to use for kabobs. If you're cooking for a larger group, use the entire leg.
1. Prepare a medium-hot charcoal fire.
2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small bowl. Rub over entire surface of lamb. (Can be done as long as 12 hours ahead of time, if desired.)
3. Place lamb on grill and sprinkle generously with ground pepper.
4. Grill until the meat registers 120F on an instant reading thermometer for rare, 22 to 25 minutes; or longer as desired. Let rest for 5 minutes before slicing.
Source:
Bobby Flay and Jack McDavid
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