STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

First Prize Marinated Leg of Lamb

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Amongst our friends, food is a serious subject, and can be very competitive. We had two food cook-offs and this recipe came in first in the meat division both times. I got this recipe from a wonderful cookbook, the Low Fat Grill, by Donna Rodnitzky. I often half the recipe for smaller portions of lamb.”
READY IN:
1hr 5mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Make sure that the lamb is uniform in size. If not, cut the portion open like a book and the meat will cook more evenly.
  2. Combine all the ingredients for the marinade and the lamb in a zip lock bag. Marinade 1 - 3 days.
  3. Grill 30 - 50 minutes, or until meat thermometer regtisters 150° for medium rare, turning the lamb every 8 minutes. Remove from grill and allow to sit 5 minutes before carving.
  4. The original recipe calls for Grey Poupon Peppercorn mustard. I cannot get this type of mustard, so I use regular Dijon and add more peppercorn. You can use a liberal amount of rosemary and peppercorn, depending on preference.
  5. For easy preparation, I chop the rosemary, peppercorns, coarse salt and garlic in my mini food processor.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: