Summary
Yield | |
---|---|
Source | Cathy Taylor of Waterloo |
Prep time | 5 minutes |
Cooking time | 40 minutes |
Total time | 45 minutes |
Description
A sweet, unique way to prepare lamb leg.
Ingredients
1
lamb leg (butterflied) 4 tablespoons
oregano (fresh, chopped) 2 tablespoons
rosemary (fresh, shopped) 1⁄3 cup
pomegranate molasses 2 tablespoons
dijon mustard 2 tablespoons
honey 1 tablespoon
sea salt 1⁄2 cup
olive oilInstructions
- Mix everything except the leg of lamb and olive oil in a blender until fairly smooth. Slowly add olive oil while processing until blended
- Make small slits in lamb (all over) with a small knife
- Marinade lamb with blended ingredients for about 24 hours (overnight) in fridge
- Grill at medium-hot for 20—25 minutes, or until the internal temperature is 125˚F (about 53˚C)
- Tent with foil and let rest for 15 minutes (the internal temperature should rise to about 135˚F or about 58˚C)
- Slice and serve on a large platter
Meat: