This is a print preview of "Grilled Leg Of Lamb" recipe.

Grilled Leg Of Lamb Recipe
by Global Cookbook

Grilled Leg Of Lamb
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  Servings: 1

Ingredients

  • 1/2 c. Oil
  • 1/2 c. Lemon juice
  • 1/2 c. Wine
  • 1 Tbsp. Crushed garlic
  • 1 Tbsp. Salt
  • 1 Tbsp. Rosemary
  • 1 Tbsp. Pepper
  • 1 Tbsp. Crushed red pepper

Directions

  1. I used to do a lot of legs o' lamb while I was living in New Zealand. I agree with Jeannie Voltz on this: a butterflied leg is perfect for a crowd.
  2. Grilled 20 min on the side (maybe up to 30), you get a nice piece of meat which's well done in the thin bits and medium rare in the fat parts. I marinate my lamb in something like the following:
  3. Submerge the sucker for a couple of days. A week isn't too long. I do not thing "low and slow" is the way to go with lamb. I prefer grilling.
  4. However, I'd definately try low and slow with mutton. Q'ing is designed for cheap, tough, and fatty cuts. A good smoking would also kill the gamy taste.