We have lamb frequently, including this Easter dinner which will be grilled, butterflied leg of lamb. One question...were you thinking of roasting or grilling it?
I have several suggestions for grilling. This is one favorite we're using this Easter. This marinade is delicious, but I posted a couple more choices following this one.
3/4 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, chopped
1/4 cup chopped fresh mint leaves (optional)
1 T. chopped fresh rosemary (or 1 tsp. dried)
1 tsp. coarsely ground black pepper
1 butterflied leg of lamb (4 to 5 pounds)
Combine the wine, soy sauce, garlic, mint, rosemary and pepper in a small bowl and mix well. Place the lamb in a nonreactive baking pan. Pour the mixture over the lamb, cover, and refrigerate for 6-8 hours (or overnight), turning the lamb frequently.
Bring the lamb to room temperature. Drain the lamb and grill about 15 minutes per side over a medium high direct heat. Start checking for desired doneness after about 25 minutes total grilling time.
Other Marinade Choices...you might need to increase amounts depending on how much meat you use.
2 cloves garlic, minced
1/2 tsp. salt
2 T. Dijon mustard
1 T. soy sauce
2 T. lemon juice
1 tsp. dried rosemary or thyme (or 1 T. fresh) - also good with herbs de Provence
1/4 cup olive oil
OR
6 T. dry red wine
6 T. red wine vinegar
3 T. olive oil
1 tsp.salt
1/4 tsp. ground black pepper
1/4 cup chopped parsley
1 tsp. dried oregano
3-4 cloves garlic, chopped
Juice of 1/2 lemon
Hey Bullfrog, so sorry I never saw your question, but you probably know the answer by now. "T" means tablespoon. Hope you get a chance to try the marinades!
chefedb, I use fresh rosemary...it grows everywhere here in SoCal.
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