Garlic-Dijon Butterflied Lamb
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1⁄2 cup red wine vinegar
- 1⁄4 cup coarse grain mustard
- 8 cloves garlic, minced
- 2 tablespoons minced fresh rosemary
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 lbs butterflied boneless leg of lamb
directions
- Combine all liquid ingredients and spices.
- Add lamb: turn to coat.
- Cover and refrigerate at least 8 hours or up to 2 days, turning occasionally.
- Remove lamb from marinade: discard marinade.
- Grill lamb over medium gas heat or medium coals about 25- 30 minutes till thickest portion is medium-rare or to desired doneness, turning about 4 times.
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RECIPE SUBMITTED BY
Lilladyc
Stephens City, Virginia
I don't work anymore due to major neck surgery. I have always had a passion for cooking and trying new things. Absolutely love this site....lots of fun searching it. Cooking is my form of Relaxation! I don't like to do any shopping, except for ingredients for new recipes!! .