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Tom's Personal Smoker and Grilling
Barbeque Web Page
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1 |
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8-ounce jar Dijon-style mustard |
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1/2 |
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cup olive oil |
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2 |
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tablespoons dry red wine |
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2 |
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cloves garlic, minced |
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1 |
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teaspoon dried rosemary, crushed |
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1 |
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teaspoon dried basil, crushed |
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1/2 |
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teaspoon dried oregano, crushed |
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1/2 |
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teaspoon dried thyme, crushed |
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1/4 |
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teaspoon pepper |
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1 |
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leg of lamb (about 4 pounds), boned and butterflied |
In a medium bowl, combine mustard, oil, wine, garlic, rosemary, basil, oregano, thyme, and pepper.
Remove fell (paper-thin, pinkish-red layer) from outer surface of meat. Trim fat. Place lamb in a shallow dish. Spread lamb with mustard mixture. Cover and marinate 4 hours or overnight in the refrigerator.
Remove lamb from marinade, reserving marinade. Thread two 12-inch skewers through meat, crisscrossing diagonally. Place lamb in center of cooking grate. Grill 45 to 55 minutes for rare (or until a meat thermometer inserted in thickest part of meat registers 140°F/60°C), 55 to 65 minutes for medium (160°F/71°C), or 1 to 1-1/4 hours for medium-well (170°F/77°C). Brush with reserved marinade during the last 10 minutes of grilling time.
Makes 16 servings.
Note: This juicy lamb makes extraordinary sandwiches for a crowd. Split three one-pound loaves of French or sourdough bread lengthwise and spread softened butter on cut surfaces. Place bread, cut side down, on the outside edge of the grill for 1 to 2 minutes or just until lightly toasted. Slice lamb and place on bottom halves of bread. Replace tops and cut each loaf into 6 servings.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
