Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly

Name: Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 6 servings Safflower oil or canola oil, for oiling the grill; 59 milliliters chopped fresh mint; 59 milliliters fresh rosemary or 1 heaping tablespoon dried rosemary or a mixture of rosemary, marjoram, and oregano; 8 garlic cloves, cut in half, smashed lightly with the flat side of a knife blade; 237 milliliters Fosters Seven Pepper jelly or your favorite pepper jelly; 1 teaspoon kosher salt; 2 kilograms butterflied leg of lamb, trimmed of excess fat and silverskin; 118 milliliters Marsala or dry red wine; 3 Tbsps olive oil; 3 Tbsps red wine vinegar

You can never have too many main course recipes, so give Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly a try. This gluten free and dairy free recipe serves 6. One serving contains 661 calories, 45g of protein, and 31g of fat. A mixture of pepper, marsala, mint, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into each slit. Rub the lamb on both sides with the olive oil, Marsala, remaining garlic and rosemary, mint, salt, and pepper Cover and refrigerate overnight or let stand 1 hour at cool room temperature.

Ingredients you will need

Olive Oil

Rosemary

Marsala

Garlic

Pepper

Lamb

Mint

Salt

Dry Seasoning Rub

Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill.

Ingredients you will need

Safflower Oil

Equipment you will use

Grill

If the lamb has been in the refrigerator, bring it to room temperature.

Ingredients you will need

Lamb

Remove the meat from the marinade and drain slightly, allowing some of the marinade to remain on the lamb for added flavor.

Ingredients you will need

Marinade

Lamb

Meat

When the fire is medium-hot (if using charcoal, the coals will be grey and slightly glowing), place the lamb on the grill and cook 15-20 minutes per side (depending on how hot the fire is), basting frequently with the remaining marinade. Move the lamb to the side of the grill away from the direct heat and continue to cook 10 to 15 minutes longer, turning once, or until the internal temperature registers 130 to 135 degrees for medium-rare and 140 to 145 degrees for medium

Ingredients you will need

Marinade

Lamb

Equipment you will use

Grill

Remove the lamb from the grill and let rest, lightly covered, on a carving board 10 minutes before slicing. Carve into 1/4-inch slices and serve immediately with Foster's Seven Pepper Jelly with Fresh Mint.

Ingredients you will need

Pepper Jelly

Fresh Mint

Lamb

Equipment you will use

Grill

Makes 1 1/2 cups jelly

Ingredients you will need

Jelly

Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container until ready to use or up to 1 week.

Ingredients you will need

Vinegar