SirPorkaLot
somebody shut me the fark up.
Ok not all that little.
8lb boneless leg of lamb, covered in a Dijon vinaigrette, s&p and into the fridge to marinate
This recipe is adapted from Tyler Florence's Ultimate Grilled Leg of Lamb, and has been a big hit the times I have made it in the past.
Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.
8lb boneless leg of lamb, covered in a Dijon vinaigrette, s&p and into the fridge to marinate
This recipe is adapted from Tyler Florence's Ultimate Grilled Leg of Lamb, and has been a big hit the times I have made it in the past.
- 1/2 cup extra-virgin olive oil, plus more for grilling
- 1/4 cup red wine vinegar
- 4 garlic cloves, chopped
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh thyme leaves
- 1 lemon, juiced
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 boneless leg of lamb, butterflied but not tied
Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.
Eight pounds and it was still a lamb?
