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  • Backyard Leg Of Lamb

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    Backyard Leg Of Lamb
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. extra virgin olive oil
    • 2 Tbsp. balsamic vinegar juice, of, half, lemon
    • 1/4 c. minced fresh parsley
    • 1 Tbsp. chopped garlic
    • 1/2 Tbsp. chopped ginger
    • 1/2 Tbsp. warm pepper, flakes black pepper Stuffing
    • 1/2 c. minced fresh mint
    • 4 x green onion, sliced into thin rings
    • 1 1/2 Tbsp. chopped garlic
    • 4 x fresh spinach, leaves, minced, finely
    • 1 Tbsp. pine nuts black pepper Assemble Final Dish
    • 1 x 5 pound boneless leg of lamb, fat trimmed, butterflied twine

    Directions

    1. Marinade:In a small bowl, whisk together oil, vinegar, lemon juice, garlic, ginger, and warm pepper flakes, and black pepper to taste. Set aside.
    2. Stuffing:In a small bowl, combine mint, garlic, spinach, pine nuts and pepper. Toss till well combined. Set aside.
    3. Assemble Final Dish:Spread stuffing proportionately over surface of lamb. Roll lamb into roast, and tie with butcher's twine.
    4. Place lamb in large resealable plastic bag. Pour marinade over lamb. Seal bag. Turn bag several times and place in refrigerator 4 hrs or possibly overnight, turning bag occasionally to redistribute marinade.
    5. Prepare grill, preheat to medium high, and oil rack. Grill lamb at medium high heat for 5 min, turning with tongs to brown all surfaces. Reduce heat to medium, cover grill, and cook 30-40 min, turning once or possibly twice to ensure even browning.
    6. When instant-read thermometer inserted into thickest part of lamb registers 125 F to 130 F, lamb will be medium rare (about 15 min per side).When desired doneness is reached, transfer lamb to cutting board. Cover with foil and let stand 5 - 10 min. Cut into 1/3-inch-thick slices. Arrange on platter and serve.
    7. Marinade

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