This leg of lamb recipe from the American Lamb Board is an excellent way to grill up a leg of lamb without a rotisserie and without having to worry about drying out the lamb before the center gets cooked. Typically a boneless leg of lamb is already butterflied, but you want to make sure that it has a uniform thickness, so it will cook evenly.
- 1 tablespoon/15 mL dry mustard
- 1 teaspoon/5 mL ground cardamom (may substitute ground ginger)
- 1 tablespoon/15 mL apple cider vinegar
- 1/2 cup/120 mL frozen apple juice concentrate (thawed)
- 1/2 cup/120 mLDijon mustard
- 1 tablespoon/15 mL fresh rosemary
- 2 tablespoons/30 mL olive oil
- Coarse kosher salt
- 4 to 6 pounds/1.8 to 2.7 kg American lamb leg, boned and butterflied
- Combine first 3 ingredients in a small bowl.
- Gradually whisk in vinegar. Let stand 15 minutes.
- Whisk in apple juice concentrate, mustard, rosemary, and oil.
- Season marinade to taste with coarse salt and pepper.
- Place lamb in glass baking dish and sprinkle with salt and pepper.
- Spread 1/3 cup/80 mL of the marinade over the top to coat, Turn over and sprinkle with salt and pepper. Spread remaining marinade over lamb.
- Cover dish with plastic wrap and chill overnight.
- Preheat grill to medium heat and spray grill rack with nonstick spray.
- Place lamb on grill and reserve dish with marinade. Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from the reserved dish.
- Turn lamb over again and grill until thermometer registers 145 F/65 C for medium-rare, 160 degrees F/70 C for medium or 170 F/75 C for well, often brushing with marinade, about 5 minutes longer per side.
- Transfer lamb to a platter.
- Cover loosely with foil and let rest 15 min.
- Slice lamb thinly and arrange on a platter to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||69 g|
|Saturated Fat||29 g|
|Unsaturated Fat||30 g|
|Dietary Fiber||1 g|