Grilled Lamb with Rosemary Mustard Marinade
Lamb and rosemary are a marriage made in heaven. Dijon mustard and mustard seeds lend a touch of piquancy. Thanks to Kitty Sachs for this flavorful entrée.
|3 cloves garlic, peeled|
|1 small onion, peeled and quartered|
|2/3 cup Vera Jane's Extra-Virgin Olive Oil|
|1/4 cup fresh lemon juice|
|1/4 cup fresh rosemary|
|2 Tbsp Dijon mustard|
|2 tsp mustard seeds|
|1 tsp salt|
|1/4 tsp freshly ground pepper|
|1 leg of lamb (about 5 lbs), boned and butterflied|
In the food processor, finely chop the garlic and the onion. Add remaining ingredients, except the lamb, and process until well combined. Put the lamb in a large, heavy-duty plastic storage bag; pour marinade over the lamb. Turn to coat lamb and refrigerate overnight, turning occasionally.
Bring the lamb to room temperature. Grill or broil 10 minutes on one side; turn and cook an additional 5 to 10 minutes until desired doneness. (A meat thermometer will register 135°F for rare and 145°F for medium-rare). Set aside for 20 minutes to rest.
Carve the lamb diagonally into thin slices. Serve warm or at room temperature.Makes 8 servings
Makes 8 servings
Per serving: 366 calories; 22g total fat; 5g saturated fat; 118mg cholesterol; 319mg sodium; 2g total carbohydrates; 38g protein;