Grilled Lemon And Garlic Leg of Lamb with an Exotic Chutney
|1/2 cExtra-Virgin Olive Oil|
|Exotic Chutney; see * Note|
|2 tbfresh thyme leaves; Chopped|
|6 clovesGarlic; chopped fine|
|8 lbLeg of lamb; trimmed of fat, boned and butterflied|
|1/2 cFresh Lemon Juice|
|3 tbfresh rosemary; Chopped|
|Black Pepper; freshly ground|
|1 1/2 tbCoarse salt|
|2 tbfresh oregano leaves; Chopped|
Grilled Lemon And Garlic Leg of Lamb with an Exotic Chutney Preparation
* Note: See the "Exotic Chutney" recipe which is included in this collection. Start by placing the leg of lamb in a zip lock bag. In a bowl whisk together the remaining ingredients and pour it into the bag with the lamb. Shake the bag well and allow to sit refrigerated for at least 8 hours and up to 1 day. Preheat your grill. Remove the lamb from the bag and discard the marinade. Grill the lamb, 5 to 6 inches from the coals, 10 minutes on each side. The thinner parts of the lamb will be medium-rare and the thicker parts will be rare. Allow the lamb to cool to room temperature and serve with the Exotic Chutney on the side. This recipe yields 8 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio From the TV FOOD NETWORK - (Show # CL-9146) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 02-16-1999 Recipe by: David Ruggerio
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