This Sunday we braaied butterfly leg of lamb marinated in Balsamic and fresh mint. To absolutely ...

[joanietoo]

die for. Trim the meat of extra fat and make sure that the thickest pieces are sliced through....I just cut straight down and then kind of flattened them out.

Salt the meat and marinade in 1/4 cup minced fresh mint and 1/2 cup balsamic. (I used more mint)

The recipe says to cook over the well ashed bed of coals for 40 mins basting 2'ce, but my DH likes to bank up the fire either side of a drip dish and cook that way. It took longer than 40mins perhaps 50mins. He likes the meat quite pink.

To serve: carve thinly, lay on a platter. Drizzle with a good balsamic glaze and sprinkle with fresh mint leaves.

 

[sylvia]

Roast Leg of Lamb with Merlot Marinade (our Easter dinner)

Roast Leg of Lamb with Merlot Marinade

1 boneless leg of lamb, 4 to 6 lbs
1 tablespoon freshly ground pepper
8 clover of garlic, peeled and minced
Leaves from 4 sprigs fresh rosemary
1/4 cup olive oil
2 cups good Washington State Merlot or other full bodied dry red wine
2 teaspoons kosher or coarse sea salt

Rub the lamb all over with the pepper and minced garlic. Shop half the rosemary and rub it on the lamb.

Place the lamb, olive oil and Merlot in a glass or stainless steel baking pan or similar container that will hold the meat comfortably. Turn the lamb in the marinade and over it with the remaining rosemary. Cover the pan and refrigerate. Marinate overnight, turning the meat occasionally.

Preheat the oven to 350 F. Remove the lamb from the marinade and wipe the rosemary and garlic from the surface. Place the lamb on a rack in a shallow roasting pan and season it well with the salt.

Roast the lamb for 20 minutes per pound or until the internal temperature reaches 145 F for medium-rare. Transfer the lamb to a cutting board and let it rest for 5 to 10 minutes before carving.

Serves 8 to 10