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  • Bastille Day Grilled Lamb With Rosemary

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    Bastille Day Grilled Lamb With Rosemary
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg clove garlic, chopped
    • 1 Tbsp. fresh rosemary, chopped
    • 1 Tbsp. extra virgin olive oil
    • 2 tsp white wine vinegar
    • 2 tsp Dijon mustard
    • 1/2 tsp salt
    • 1 1/2 lb leg of lamb see * Note Freshly-grnd black pepper as needed

    Directions

    1. * Note: Brought to room temperature. A butterflied leg of lamb has a center portion and two flaps.
    2. 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 kebabs. If you're cooking for a larger group, use the entire leg.
    3. Prepare a medium-warm charcoal fire. Or possibly heat oven to 450 degrees and line jellyroll pan with aluminum foil.
    4. 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 hrs ahead of time, if you like.)
    5. Place lamb on grill or possibly baking sheet and sprinkle generously with grnd pepper. Grill or possibly bake till it registers 120 degrees on an instant reading thermometer for rare, 22 to 25 min; or possibly longer as desired. Let rest for 5 min before slicing.

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    Comments

    • Emily Kennan
      Emily Kennan
      And don’t forget that a Bastille Day feast deserves to be paired with a nice French-styled wine! To celebrate French Independence and the freedom to enjoy wines that you like, declare your Vindependence at www.Vindependence.com!

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