Sonoma Grilled Lamb

Name: Sonoma Grilled Lamb
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1/2 cup olive oil (regular cooking oil is fine); 1/3 cup red wine vinegar; 1/3 cup dry red wine (or chicken stock); 1 (4 ounce) can chopped green chili peppers; 2 tablespoons hot mustard; 4 teaspoons dried Italian seasoning, crushed; 4 garlic cloves, minced; 1 (3 -4 lb) leg of lamb (boned and butterflied*); 1 (8 ounce) can tomato sauce; 3 tablespoons honey

Submitted by FLUFFSTER

"This recipe practically screams Southern California! I left my heart in California. From California to Nevada, as a matter of fact. If you like lamb, you'll love this. If you haven't tried lamb, try this because it's fantastic! I have not put the marinating time down as it will vary."

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Ready In:: 1hr
Ingredients:: 10
Serves:: 8

ingredients

¹⁄₂ cup olive oil (regular cooking oil is fine)
¹⁄₃ cup red wine vinegar
¹⁄₃ cup dry red wine (or chicken stock)
1 (4 ounce) can chopped green chili peppers
2 tablespoons hot mustard
4 teaspoons dried Italian seasoning, crushed
4 garlic cloves, minced
1 (3 -4 lb) leg of lamb (boned and butterflied*)
1 (8 ounce) can tomato sauce
3 tablespoons honey

directions

For the marinade:
Combine oil, vinegar, wine, broth, undrained chili peppers, mustard, Italian seasoning, and garlic in a small mixing bowl; mix well.
Remove the fell (it's that really thin kind of pinkish red layer, from the outer surface of the lamb). Trim all fat from the lamb.
Place lamb in a large, heavy plastic bag set in a deep bowl. Pour marinade over meat in bag, turning to coat all sides. Marinate in the refrigerator for 8 hours or overnight, turning once. Remove lamb from marinade, reserving 1/2 cup of the marinade for the basting sauce.
For the basting sauce:
Stir together the reserved marinade, tomato sauce and honey.
In a covered grill, arrange medium coals around a drip pan. Test for medium-slow heat above the pan. Insert a meat thermometer into the lamb. Place the lamb, fat side up on the grill rack over the drip pan but not over the coals. Cover and grill for 40 to 60 minutes or until thermometer registers 140°.
During the last 10 minutes of grilling, brush frequently with the basting sauce.
Remove meat from grill. Cover meat loosely with foil and let stand about 15 minutes. The meat thermometer will rise to about 145° for medium-rare.
Heat any remaining basting sauce to a full boil in a small saucepan. Cook for 1 minute. Pass at the table.
*Have your butcher bone your lamb. They are mostly very nice about it.

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RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

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