| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Roast, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 1 |
sl |
Onion |
| 4 |
|
Minced cloves of garlic |
| 3 |
ts |
Dijon style mustard |
| 2 |
tb |
Dry crumbled rosemary |
| 1 |
c |
Dry white wine |
| 1/2 |
c |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Fresh ground pepper |
| 1/2 |
ts |
Red pepper flakes |
|
|
5-6 lb leg of lamb boned trimmed |
INSTRUCTIONS
Combine olive oil, onion, garlic, mustard, rosemary, wine, lemon juice,
salt, pepper and red pepper flakes to make marinade. Place butterflied lamb
in large roasting pan and cover with marinade. Refrigerate overnight and
turn several times. Cool lamb over hot coals or on a gas grill, 15 minutes
per side, baste with marinade. Let stand for a few minutes after cooking
and then slice. Serve a dry vignoles, chardonnay or chancellor wine.
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